Green Buckwheat Crepes

So where do you get your inspiration for dinner?

Finn with "silverbeet ears" 

For me tonight it was partly related to Summer’s day at school and partly what was in the veggie patch.  At school it was Pancake Tuesday (or Shrove Tuesday, the marking of the start of lent leading up to Easter).  So I decided to follow suit and went with the theme for dinner along with a bit of a religious education for the kids.

Of course I like to cook outside the square a little, so it was a savoury pancake, and not just any pancake but a green buckwheat crepe.  The veggie patch is overflowing with silverbeet but there's also a few tomatoes, zucchini and chillies too.  These were thrown into my stock standard yet rather flexible Mexican bean and veggie filling.  A creamy mushroom and spinach sauce would be quite delicious too.  But the fun was in the pancake.

I combined buckwheat with regular flour just because I like to vary the grains we eat and I love the earthy flavour buckwheat gives.  You could use any other grain such as oats or spelt which leads to my favourite part of owning a Thermomix.  The fact that you can make your own fresh flour from any grain you want.

The hero of the pancake was the green. We love eating green in this Veggie house.  I think we all crave it at times. I used silverbeet because that’s what’s in the veggie patch but spinach or kale would work just as well.  These crepes are also great as finger food for little ones or as a wrap for school lunch the next day.  Yum!

Green Buckwheat Crepes

100g buckwheat grouts (ideally soaked overnight) or buckwheat flour
140g plain flour
3 free range eggs
Large handful (around 50g)of greens (silverbeet, spinach or kale)
250g milk (plus a little extra if required)
50g greek yoghurt
Pinch salt
1 tbls coconut oil

• Place buckwheat in Thermomix bowl and grind for 1 minute in speed 9
• Add all other ingredients and mix for 20 seconds on speed 6 or until well combined
• The mixture should be reasonably runny for a crepe so add a little milk if required
• Let the mixture rest for 30 minutes while you prepare your filling
• Heat a little coconut oil in frypan over a moderate heat
• Pour about half a cup of mixture into pan and quickly spread to thinly cover
• Cook for a few minutes on each side or until golden but still soft enough to roll
• Fill with your favourite filling and plenty of cheese, roll them up and enjoy!

Lemon and Poppy Seed Drizzle Cupcakes

I can’t believe our baby boy is 5 months old!  And I've made this recipe at least 5 times since he was born always with the intention to write this post.  How time flies when you’re busy and at least it’s been well tested!

So to try and keep it brief and summarise the last few months, I’m still totally in love.  And so is his daddy, and his big brother and sister.  Little Parker is such a cruisy baby who makes everyone (and I mean everyone) smile.  I really trying to stop and smell the roses with this one.  I even enjoy the night feeds.  I know he’ll be all grown up all too soon so it’s about cherishing every moment I can.

He brings me down to earth.  Reminds me we all have a soul, a unique and very special soul and that we are blessed to have created this one.  While kids can frustrate us at times especially the older ones as they go through different stages of growth and development, we need to remind ourselves of how special they are and how precious this time with them is.

And occasionally make them a treat...

Lemon and poppy seed drizzle cupcakes

Zest and juice of 1 lemon

50-80g raw sugar – mill 15 sec

40g raw sugar for syrup

150g softened butter

2 tbl honey

1 tbls chia seeds

50g yoghurt

3 eggs

250g SR flour

2 tbls poppy seeds 

• Preheat oven to 180°
• Fill muffin tray with silicone liners or grease lightly
• Place lemon peel and sugar in Thermomix and mill for 15 seconds on speed 8 the scrape down
• Add butter and cream for about 20 seconds on speed 6
• Add honey, chia seeds, yoghurt and eggs and blend for 10 seconds on speed 6
• Add flour and poppy seeds and mix for about 5 seconds on speed 4 or until just combined
• spoon into muffin trays and bake for about 20 minutes depending on size.  
• Cakes will be golden and will spring backed when touched once cooked.

Syrup

• Combine lemon juice with extra sugar and heat in a small saucepan, in microwave or in Thermomix (4 mins at 90° on speed 2) until sugar dissolved 
• Using a skewer pierce a few holes into each cake once removed from the oven and drizzle syrup over while still warm

These are delicious eaten while still warm but also keep nicely for a few days

Variations:

Use a combination of lemon and orange zest for a twist.

ANZAC biscuits with a healthy twist

ANZAC biscuits with a healthy twist

I feel privileged to share a public holiday with my family on a day that remembers those who have fought for our country and fallen.  And today really was a glorious day.  A cool morning turned into a pleasant day, perfect for a morning walk on the beach, ramble through the rockpools and a play in the playground.  In the afternoon the kids made ANZAC biscuits in the Thermomix almost on their own (so much safer than a hot pan on the stove).  A few eaten still warm was a perfect energy boost for a late afternoon bike ride.

Summer and Finn taste testing their creations

The almonds and Chia seeds in this version add fibre and plenty of nutrients.  I just can’t resist the addition of the spices to add a slight twist on the traditional taste (I add cinnamon to most things I bake if you haven’t noticed).  And while there are healthier sweeteners than golden syrup I find this keeps the tradition alive.  Yum.

ANZAC biscuits with a healthy twist

100 almonds

120g butter (or coconut oil)

40g golden syrup or honey

1 tbls chia seeds

100g rolled oats

80g coconut

100g rapadura or raw sugar

1 tsp bicarb soda

½ tsp ground ginger

½ tsp ground cinnamon

• Preheat oven to 160°
• Grind almonds in Thermomix for 10 seconds on speed 8 then set aside
• Place butter and syrup in bowl and melt for 2 minutes at 60°C on speed 2
• Add bicarb and Chia seeds and mix for 3 seconds on speed 3
• Add all remaining ingredients, set to Reverse and mix for 30 seconds on speed 3
• Roll spoonfuls of mixture into balls, place into a baking tray and flatten to about 5mm
• Allow enough room for them to flatten further and spread when baking
• Bake for 15 minutes or until golden
• Allow to cool on tray for 5 minutes to set before cooling on wire racks
• Enjoy while still a little warm or completely cooled for more crunch!

Beautiful morning for a play in the park...

or kissing the baby by the beach.

Chilli Jam

Kids.  The spice of life.  Lately I've been trying to appreciate the good parts and let their sheer innocence, individuality and complete cuteness wash all over me.  When they’re good, it’s amazing to just sit back and watch how fascinating they really are  .It can really make a difference to your day as a mum.

Tonight I read to Summer a book from the library called “My mum is having a baby”.  It’s so true to life for us as the baby is even due in May.  So when it talks about the eggs in the mums ovaries she asks about what they are.  I explain that all girls have them but can’t have a baby until they are a grown up woman.  Well she went into a fit of panic clutching her stomach saying “I don’t want eggs in my uterus!”  I laughed so hard I physically couldn't read the book for about 5 minutes.

Bye the way, we thought lately she was ok with the 50% chance that the baby could be a boy.  But tonight she can’t wait to know and really wants a girl.  We’ll all know in around 9 weeks miss Summer.

Anyway, chillies and tomatoes are all in season so I honestly recommend you try this.  It’s not too hot, just sweet enough and is great on everything from tofu to salad sandwiches.  This makes 3 small jars of jam so you could easily double it. Yum!

Chilli Jam

5 – 10 chillis depending on size and strength (I used 10 small but not too hot chillis)

1 red capsicum

1 clove garlic

20g fresh ginger

500g tomatos

250g raw sugar

80g apple cider vinegar

Juice of 1 lemon

1 tsp salt

• Deseed chillis and red pepper and place with garlic and ginger in Thermomix bowl.  Chop on speed 6 for 5 seconds and scrape bowl down
• Roughly chop tomatoes and add to bowl with all other ingredients
• Cook on Varoma temp speed 3 for about 50 minutes or until thick and jammy
• Tip: cover with steam basket to avoid splattering or even place Varoma on top for part of the cooking part chilli scented steamed veggies

Spinach and ricotta gnocchi

Spinach and ricotta gnocchi with a creamy tofu and pumpkin sauce

As with many proud parents our eldest daughter Summer had her first day of school this week.  It was such an emotional rollercoaster of a week.  Trying not to get too excited in the lead up and make her nervous, taking her and leaving her for the first time at school, then the anxious wait until pickup not knowing how she was going.  I almost cried with relief when Summer was happy at the end of the day, wanted to stay and play on the playground with her new friends, and promptly said “we have to come back tomorrow mum!”  I was so, so proud.

ready for her first day at school...

So of course I planned her favourite dinner to celebrate (and lucky me it is really quick and easy) -  Spinach and Ricotta Gnocchi.  They’re such light and fluffy delights which is why my daughter calls them “pillows” and they’re much easier and fail proof to make than the potato version.  They welcome any of your favourite sauce varieties.  A lentil bolognaise or creamy tofu and pumpkin sauce works well.  And they’re also delicious pan fried in a little butter after boiling and tossed with a few light sautéed vegies and fresh basil.

special flowers for a very special girl

This recipe is based on the ricotta gnocchi from A Taste of Vegetarian Thermomix book and I always make the larger quantity because it’s such a hit in our house or with visitors.  I’m using silver beet at the moment as we have heaps in the garden and by chopping the greens in the Thermomix you retain their bright green colour.  I tend to buy a 1kg pack of ricotta for this recipe and use the remainder for Ricotta Hotcakes on the weekend!

bright greens chopped with parmesan

Spinach and Ricotta Gnocchi

80g parmesan cheese cubed

1 bunch spinach or silver beet (approx 500g but as much or a little as you like depending on how green you like them)

600g fresh ricotta

300g bakers or plain flour

¼ tsp nutmeg

Salt and pepper to taste

• Place a large saucepan of water on the heat to bring to the boil
• Place parmesan in Thermomix bowl and chop for 5 seconds on speed 9
• Add spinach or silver beet and chop for a further 5 seconds on speed 9
• Add ricotta, flour, nutmeg, salt and pepper and set to knead function for 1 minute on Interval speed or until fully combined
• Take a large spoon of mixture, roll into a 1 inch thick sausage shape on a lightly floured surface then cut into 1 inch pieces
• Place each batch into boiling water and cook for approx 5 minutes or until all are floating on the surface
• Remove with a slotted spoon and repeat with all the mixture
• Serve with your favourite sauce or lightly pan fry in butter for a delicious twist!

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

It’s berry season again and we’ve found a new local berry farm with an amazing range of delightful berries.  It’s Raven’s Creek Farm in Moriac and while they mainly have raspberries they also have loganberries, silvanberries, blackberries, youngberries and more!  They’re easy to pick and it’s makes a fun day out for the kids especially with the gorgeous little cafe which has great coffee, sweet and savoury treats and a produce store.  It’s only around 15 minutes from our home so I can see we’re going to enjoy the season!

the kids loved the raspberries best...

So with fresh berries galore and some free range roadside eggs I had a great idea to trying my new recipe discovery... Chocolate quinoa cake.  And with a 2 year old morning tea birthday party tomorrow I thought I’d turn them into Chocolate Quinoa cupcakes topped with raspberry cream cheese icing and a pretty raspberry on top.  Simply delightful.

a mixture of fresh berries...

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

2/3 cup quinoa (well rinsed to remove bitterness)

1 ½ cups of water

100g raw or rapadura sugar

120g butter or coconut oil

1 tsp vanilla essence

4 free range eggs

80g milk or coconut milk

80g cocoa powder

1 ½ tsp baking powder

½ tsp salt

• Rinse quinoa well to remove bitterness.  I’m using the lovely Mt Zero Australian Organic Quinoa at the moment.
• Place quinoa and water in a saucepan and bring to boil.  Then reduce to a simmer for around 15 minutes until the tails have fallen off and remove from heat to cool.  (or steam in your Thermomix)
• Grease muffin tins or use silicon moulds.  ( I found this mix made 12 medium and 12 mini cupcakes so I’m guessing it would make about 12 large ones)
• Preheat oven to 180° C
• Place sugar, butter and vanilla in Thermomix bowl and cream for 10 seconds on speed 6
• Add eggs and milk and mix for a further 10 seconds on speed 4
• Add cooled quinoa, cocoa, baking powder and salt and mix for a final 20 seconds on speed 4 scraping down if needed
• Spoon into tins and bake for 20 minutes for smaller cupcakes or 30 minutes for larger (or until they spring back when touched)

Raspberry Cream Cheese Icing

200g cream cheese

50g butter

Punnet of fresh or frozen raspberries

• Place all ingredients in Thermomix and blend or 10 seconds on speed 4
• Allow to cool in fridge for around 10 minutes before spreading over cooled cupcakes and decorating with a fresh raspberry on top

Roasted Rhubarb and Ginger Cheesecake

Well it’s time to celebrate!!!  Merry Christmas and Happy New Year for a Happy and Healthy 2014!

And apologies for the lack of recent recipes, I’ve been a little bit unwell for a few months, but in a good way.  Because we’re having another baby!

Roasted Rhubarb and Ginger Cheesecake - a mini version for us to taste test!

 

It all began a few months ago now when I started to sell off my baby gear.  It brought me to tears!  We had always tentatively said two children was enough, the pigeon pair, a boy and a girl.  But when we had a serious discussion it just felt right to have another.  And we’re not getting any younger so it was now or never.

So now here I am, on the brighter side of severe morning / evening sickness and a few daunting tests.  The sun is starting to shine and food is becoming my friend again!

While I still prefer savoury to sweet a special occasion calls for a treat.  We celebrated my parents house warming and my mum’s birthday a few weeks ago and I knew this Rhubarb and Ginger Cheesecake would be just right (inspired by a similar cake I saw on The Great British Bake Off – I’ve never watched so much television as I did in the last few months!)  This cheesecake is not too sweet and best made the day ahead.



Roasting the rhubarb and ginger...



biscuit base pressed in the tin...

swirl the rhubarb through the mix...

bake and voila!

 

Roasted Rhubarb and Ginger Cheesecake

1 bunch or around 5 large stems of rhubarb cut into 1-2 cm pieces

1cm piece of ginger

½ cup orange juice

¼ cup rapadura sugar

200g gingernut biscuits

75g butter

120g raw sugar

500g fresh ricotta

250g cream cheese

250g greek yoghurt

1 tbls cornflour

1 tsp vanilla extract

4 eggs

 

Roasted Rhubarb Puree

·         Place rhubarb, ginger, ¼ cup sugar and orange juice into a baking dish and bake for 20 -30 minutes at 180° or until cooked through and slightly browned

·         Cool slightly then puree in Thermomix bowl for 10 seconds on speed 6 then set aside and wash bowl (note: this puree can be made the day before and is delicious on top of muesli and yoghurt)

Biscuit base

·         Line 24cm springform tin with baking paper or lightly grease

·         Place biscuits in TM bowl and crush for 6 seconds on speed 8 then set aside with no need to clean the bowl

·         Add butter to TM bowl and melt for 3 minutes at 50° on speed 2

·         Return biscuits and mix for 10 seconds on speed 6

·         Place biscuit mix into prepared tin and press down firmly with the assistance of a mug or spatula then place in the fridge while preparing the filling

Cheesecake filling

·         Clean and dry TM bowl thoroughly and preheat oven to 160°

·         Add 120g sugar and mill for 10 seconds on speed 9

·         Insert butterfly and add ricotta, cream cheese, yoghurt, vanilla, eggs and cornflour then mix well for 30 seconds on speed 4 or until mixture is smooth and creamy

·         Pour mixture into base then place spoonfuls of rhubarb puree on top and gently swirl around with the end of a teaspoon

·         Bake for 50 – 60 minutes (apparently a dish of water in oven helps prevent cracking at this stage)

·         Then turn oven off and leave cheesecake to cool slowly for about another hour

·         Once completely cooled (perhaps overnight) remove from tin, serve and enjoy every mouthful!

Low Sugar Strawberry Jam

I must admit I’ve had ongoing issues with making jam.  I could never bring myself to use the required amount of sugar to get it to set and never mastered the use of pectin.  But thanks to Jo at Quirky Cooking I’ve found a recipe that’s low in sugar, sets like jelly and most importantly really tastes like strawberries!

And what better way to enjoy them than on our weekend special ricotta hotcakes – made this morning with spelt and flaxseeds.  Veggie daddy said they were the best yet.  After an early morning bike ride to the beach the kids enjoyed them too!

And it's getting into strawberry season so if can grow them or pick them at a berry farm you'll be in for a treat with this yummy jam!

Low Sugar Strawberry Jam

500g strawberries

150g rapadura (or other sweetner)

1 tsp agar agar powder (or 1 tbls of flakes)

 Ensure you have 1-2 clean jars ready and place a saucer in the freezer for testing the jam

·         Place strawberries in Thermomix bowl and chop for 5 seconds on speed 4

·         Add sugar and agar agar and cook for 8 minutes on speed 2 at 100°

·         Test the jam by placing ½ tsp onto cold saucer.  When it is cool push the jam with your finger and it should wrinkle if ready.  If not, cook for a further 2 minutes then retest

·         Puree for a few seconds on speed 8 if a smoother jam if required

·         When ready, pour into 2 clean and rinsed jars, close lids and turn upside down to set for 10 minutes

·         Store in the fridge for 1 month  (if it lasts that long!)

Veggie Pasties with Puff Pastry

I can’t stop eating them!  This afternoon I had a brain wave of what to cook for dinner tonight – something we haven’t had for quite some time – veggie pasties.  Question was, do I use frozen puff pastry or make it myself which I’ve never attempted before.  Well it became the latter and now I’m never looking back.  These pasties were delicious and now I’m sitting here eating them cold and they’re just as amazing (trying to ignore the fact of how much butter there is in them!)

Veggie Pasties with Puff Pastry

So this is actually a Rough Puff Pastry as it’s a cheats version of combining the butter with the flour, made simply with the Thermomix rather than rubbing by hand, as opposed to a true puff pastry which has each layer of dough brushed with butter during the folding process.  According to Julia Child in Mastering the Art of French Cooking, the number of layers can vary from 73 to 730 depending on outcome required.  A formula used to calculate this is (f +1)ⁿ where  f is the number of folds, and n the number of times the dough has been folded.  For example, twice folding 4 times (2 +1)⁴ = 81 layers or as I did twice folding 6 times (2 +1)⁶ = 729.

Flaky layers of buttery pastry...

Science aside the ingredients of your pastie but be left up to your imagination (or fridge and season availability).  And remember the key is to keep your pastry ingredients cold to retain the puff.   So don’t put it in the too hard basket give it a try and enjoy!

Rough Puff Pastry

250g plain flour

Pinch of salt
200g cold butter cubed
1 tbls lemon juice
100g iced water kept in fridge (1 MC)

• Place flour and salt in Thermomix bowl and pulse twice to sieve
• Add butter, lemon juice and cold water and set to Closed Lid Position and knead for 10-20 seconds.  If required add a little more water until it just comes together and knead for an extra 10 seconds
• Turn out into a cold lightly floured bench or thermomat and gently bring together into a large rectangle by hand.  Dough may still look marbled by butter
• Lightly roll with rolling pin to about 1cm thick then fold short ends to center
• Lightly roll out again and fold repeating a total of 4 -6 times until dough is smooth and butter has become more blended.
• Wrap in cling wrap or thermomat and refrigerate for around an hour while you prepare your filling ingredients

folding the pastry to the center before rolling out again...

Pastie Filling

50g tasty or gyuere cheese cubed

1 onion
1 clove garlic
Olive oil
2 small or 1 large potato cubed
Approx 150g cauliflower roughly chopped
1 carrot roughly chopped
1 silverbeet leaf
150g cooked green or brown lentils
1 MC frozen peas
1 MC corn kernels
1 tsp TM veggie stock
1 tsp curry powder
1 tsp mixed dried herbs

• Place  cheese in Thermomix bowl and chop for 3 seconds on speed 5 then remove and set aside
• Place onion and garlic in bowl the chop for 3 seconds on speed 5 and scrape down
• Add a splash of olive oil and cook for 3 minutes on 100° speed 3
• Add potato, carrot, cauliflower and silver beet and set to Closed Lid Position and press Turbo 2-3 times until finely chopped but being careful not to overchop
• Add lentils, peas, corn, curry powder and herbs and cook for 8 minutes on 100° speed 1 Reverse
• Add cheese and mix for 3 seconds on speed 3 Reverse
• Allow to cool while continuing with pastry
• Preheat oven to 220°
• Remove dough from fridge and cut 5cm pieces to lightly roll out with rolling pin to around 0.5cm
• Trace a 10cm bowl into a circle and set aside to fill

cutting out circles for the pasties...

• Repeat with remaining dough and finally combing left over pieces also
• Place filling on 1 side of each circle, fold over pastry and pinch edges together

  

  filling before folding the pasties...

• Brush with beaten egg and place on a baking tray
• Bake for 25-30 minutes or until puffed and golden

 

Apricot Coconut Balls




Apricot and Coconut Balls

The pending birth of a new baby is something that is really worth the wait.  It’s the last time the unborn child you have created will be so close to you and literally a part of you.  (And subsequently the last time you have your hands free for a while!)  I have 2 friends who are awaiting that special moment of meeting their babies in a few weeks.   One is a close neighbour and today we had the privilege of placing our hands on her beautiful belly and sharing the bond.  Summer kept going back for more while Finn had no idea what all the fuss was about.  For me it was special, a moment in time that will soon change forever, precious...

 

 

I needed a quick and healthy afternoon tea treat for the kids, something  the kids could help with.  We’ve made plenty of versions of data coconut balls so decided to go with apricots.  Simply delicious but a word of warning, if the kids help you roll them, don’t expect there to be many left for the plate!

Apricot Coconut Balls

1 tbls chia seeds

1 mc (1/2 cup orange juice)
100g almonds
200g sulphur free dried apricots
50g oats
50g dried coconut

• Place chia seeds and orange juice in mc or cup, combine then set aside
• Place almonds in Thermomix bowl and grind for 10 seconds on speed 9
• Add apricots and chop for a further 5 seconds on speed 9
• Add oats, coconut, chia seeds and orange juice and mix for a final 10 seconds on speed 6 or until well combined
• Roll into balls and toss in coconut and pop on a pretty plate

these are the hands of the unborn child in the belly above... love you Summer xxxx

Spiced Pumpkin and Honey Cake

Spiced Pumpkin and Honey Cake

It’s been a busy few months – hence the short supply of recipes and stories of late.  I’ve been working 4 different part time jobs (all physiotherapy related) plus the usual 2 kids and house to run.  I really thought I was in total control and rather enjoying the pace of being constantly on the go – mind and body.  However, I think anxiety has reared it’s ugly head back into my life and crept up to me to say “hey, slow down please”.  Fortunately I’m at a point in my life where I could recognise the symptoms and I’m back on track.  So while time has been a squeeze, and my writing has been squeezed out for awhile, rest assured there’s plenty of recipes and stories to come...

And luckily I have 2 awesome kids who make me laugh.  Especially little Finn who adores his big sister so much he insists on wearing her pyjamas and having his hair in pigtails. This is him saying “cheese” for  the camera...

 

And when time is limited what better way to get some nutrients and fibre in to the kids than with a veggie cake.  I had some roasted home grown pumpkin so came up with this Spiced Pumpkin and Honey Cake and it’s really hit the spot.  PS, for some kids, don’t tell them it has veggies and they’ll never know!

Spiced Pumpkin and Honey Cake

60g walnuts
250g cooked and cooked pumpkin (or combined with grated carrots and zucchini is nice too!)
¼ cup (85g) honey
¼ cup (60g) coconut oil (or other light oil)
2 eggs
60g milk
1 tsp vanilla
20g rapadura sugar
½ tsp each nutmeg, cloves, ginger and cinnamon
1 cup wholemeal flour
1 cup SR flour
½ cup sultanas

• Preheat oven to 175° and line a loaf tin
• Add walnuts to Thermomix bowl and chop for 3 seconds on speed 6
• Add pumpkin, eggs, milk, honey, oil , vanilla and sugar and mix for 30 seconds on speed 5
• Add spices, flours and sultanas and blend in Reverse on speed 4 for 10 seconds or until combined
• Spoon into prepared loaf tin and top with shredded coconut and pepitas if desired
• Bake for approx  1 hr or until cake springs bake when touched
• Allow to cool for around 30 minutes before slicing

Enjoy warm with your favourite tea or Crio Bru!

Raw Strawberry Cheesecake

Raw Strawberry Cheesecake

We've been berry picking and are in berry heaven! I can't believe we've never been before especially when there are so many berry farms within an hours drive. Now we have and there's no turning back.

 

You can imagine little blueberry Finn when he stepped between the first row of blueberry bushes. Not many were making it to the bucket. But with some team work the bucket was soon full (and he finally said "no" to a blueberry!) so we moved onto the strawberries.  It was like finding plump red fairies under the gorgeous green leaves. I think veggie daddy was getting the most excited and the strawberry bucket was soon overflowing. The kids were all berried out and ready for a blueberry milkshake, blueberry ice cream and blueberry buckle. Time to balance with a little savoury so we popped into the veggie barn next door for plenty of locally grown supplies.  What a gorgeous way to spend the morning as a family. And we'll certainly be back.

So what to make...

I recently saw this gorgeous Raw Strawberry Cheesecake on the Thermomix Recipe Community so today I knew this was the was to celebrate all things strawberry.  It's delicious, quite rich and hard to believe it's not full of sugar and cream cheese.  In fact, I think's it's way better the alternative.


Raw Strawberry Cheesecake

250g macadamia nuts (I used 150g macadamia and 100g almonds)
100g dates
45g coconut
400g cashews soaked for at least 1 hour then drained
juice and pulp of 2 large lemons
50g Agave nectar
100g coconut oil
1 tsp vanilla
Pinch sea salt
80g water
1-2 punnets fresh strawberries

Base 

• Place macadamias, dates and coconut into Thermomix bowl and blend for 30-40 seconds on speed 6 until well combined and forming a moist dough
• Press into lined 20cm spring form cake tin and place in freezer

Filling

• Place all remaining ingredients into Thermomix bowl and blend together until smooth and creamy for 1 minute on speed 7
• Pour on top of base and set in the fridge over night
• Remove from cake tin and decorate as desired!