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

Caramelised Sweet Potato, Leek and Feta Ravioli in a Creamy Mushroom Sauce

Don’t you love it when the kids help you prepare dinner – and it works!  And for some strange reason they enjoy eating it even more.

 

 

 

I had a craving for some quality ravioli in a creamy sauce so had this planned as a weekend meal.  We also have some delightful baby leeks in the garden so they added to the inspiration and creamy mushroom sauce.  The result was caramelised sweet potato, leek and feta ravioli in Veggie Daddy’s very child friendly creamy mushroom sauce.  You could serve this with a green side salad or as I did today for a more balanced meal a piece of lightly steamed broccoli on each bowl.

The kids had fun helping roll, fill and press the pasta leading to quite a rustic look.  They soon lost interest in the task at hand after a few batches so they got out their Thermomix made playdough and created their own instead.  But most importantly when it came to dinner we were a pretty happy family with most coming back for more!

Pasta Dough

300g flour

3 free range eggs
Pinch salt

Filling

2 tbls olive oil

400g sweet potato or pumpkin cubed
1 baby leek or ½ large leek finely chopped
80g feta
Pepper to taste

Sauce

1 clove garlic

Approx 6 mushrooms
300g cream
Parmesan cheese or similar to serve

 

• Place flour, eggs and salt in Thermomix bowl and knead for approx 1 min until dough comes together

• Wrap in Thermomat or plastic wrap and place in fridge for an hour for gluten to rest

• Meanwhile make filling by placing oil, sweet potato and leek in a fry pan over a medium heat, cover, stir occasionally, and cook for approx 10 minutes or until pumpkin is softened and slightly browned

• Place sweet potato mixture in Thermomix bowl with feta and pepper and mix on speed 5 for 20 seconds to combine well.  Set mixture aside and clean bowl for making sauce

• Remove pasta dough from fridge and cut into 6 pieces.  Keep remaining pieces covered while preparing each batch

• Roll each piece of dough through a pasta machine at least 10 times.  My pasta machine has settings 1 – 9 and I like to roll to around setting 3 for ravioli into 5cm strips. 

• Place rolled pasta onto a lightly floured bench, place small spoonfuls of filling halfway along strip then cover with other half.  Press edges together and cut into pieces.  Lightly dust with flour and set aside.  Repeat with remaining dough and filling

• Bring a large pot of water to boil with a pinch of salt

• To make sauce place garlic in Thermomix bowl and chop for 3 seconds on speed 6.  Add mushrooms and chop for a further 5 seconds on speed 5.  Sauté at 100° for 5 minutes on speed 1.  Add cream and simmer at 80° for 10 minutes

 

 

• Add batches of ravioli to boiling water ensuring not to overcrowd.  Cook for approx 10 minutes or until cooked to your liking

• Serve ravioli with mushroom sauce topped with grated cheese

Enjoy!

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!)

Nut Butter

 

As fellow Thermomix owners know, once you have this ultimate kitchen appliance, there is literally no way you could live without it.  So on occasions I have sympathy for those without and I make healthy goodies for them.  One on my regular list is whipping up nutritious and delicious jars of nut butter for my sister and niece.  High in protein, a great energy boost for kids, and good enough to eat by the spoon full!

You can use whatever nuts you prefer, roasted or raw, and in whatever quantities.  I use the following because I love almonds, cashews add a creaminess and macadamias are naturally high in oils. 



Apple and Cinnamon Pizza with Nut butter, Maple Syrup and Blueberries

Apart from spreading on fresh bread or toast, nut butters can be used in baking, or in smoothies.  In fact, after making a batch I usually whiz up a high protein banana nut smoothie for the kids to “wash out” the bowl.  So Aunty M your order is awaiting...

Nut butter and banana smoothie

Nut Butter

250g raw almonds

100g cashews

50g macadamias

• Add nuts to Thermomix bowl and blend for between 1 – 2 minutes on speed 9 depending on your desired consistency
• Add a tablespoon of grapeseed or other neutral oil if needed
• Add a tablespoon of coconut oil or rapadura sugar for extra sweetness if desired
• Keeps well in a jar in the fridge for at least a month

 

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

 

Super Healthy Protein Muffins

I have so many recipes on my list to write about but this one just jumped the queue.  A tasty treat that ticks all the right boxes.  It’s healthy (high in protein, fibre and even omega 3’s), low allergy (nut free, dairy free, egg free), child friendly (low in sugar, bright in colour) and like most muffins is really quick to make especially in a Thermomix.  And what’s most important is the kids keep coming back for more!

Super Healthy Protein Muffins

It started as a quest for healthy carrot cake muffins to make for a last minute morning tea gathering to find no carrots in the fridge.  But I found a beetroot and a zucchini calling out to me.  I was also on a tofu craving (which I strangely often get) so with a little Google searching I found the idea of using silken tofu as a replacement for the liquid component of healthy muffins.  So it really is a hidden goodness muffin with protein from the tofu, fibre from the veggies (you could use carrots instead but who can resist the colour from the beetroot), and omega 3s from the chia seeds.

Nothing better than licking the batter...

Call the savoury, call them sweet, just try them or your own version and you can call them whatever you like.

Super Healthy Protein Muffins

Zest and juice from one orange

½ tsp cinnamon

½ tsp nutmeg

50g rapadura sugar

1 beetroot peeled and roughly chopped

1 zucchini roughly chopped

300g silken tofu

1 tbls chia seeds

60g grapeseed or other light flavoured oil

150g wholemeal flour

150g plain flour

2 tsp baking powder

• Preheat oven to 180° and grease 12 large hole muffin tray or 24 small (or use silicon cupcake liners)
• Place orange peel into Thermomix bowl and zest on speed 9 for 10 seconds or until finely chopped
• Add cinnamon, nutmeg, sugar, beetroot and zucchini and chop for 4 seconds on speed 5
• Add tofu, chia seeds, orange juice and oil and mix for 10 seconds on speed 4
• Add flours and mix until just combined – around 5 seconds on speed 4
• Pour into muffin trays and bake for 25 minutes or until muffins spring back when pressed

Enjoy!

Little Finn after a long walk and a piggy back home...

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!

Healthy Bean Nachos

It’s the middle of May and it was 25 degrees today ... in southern Victoria!

 

Even the kids were confused and asked for the slip and slide.  Somehow I was convinced but the results predictable... one sprinkle of icy water and they were shivering cold.  As it goes with kids it was an activity that lasted less than 5 minutes but worth the laughs it all the same.

It was then time for a quick and easy dinner and either the water play helped their appetites or this is just a sure winner for the kids.  Healthy bean nachos are flexible in ingredients, easy to make, much healthier than the traditional nacho versions, and most importantly a little fun to eat!

Tonight for the sauce I used some left over Mexican Beans and you could easily substitute with your own favourite beany tomato mix.  Even a tin of refried beans for a super quick or camping version.

Healthy Bean Nachos

2 pita bread sounds cut into pieces
½ onion
1 clove of garlic
1/2 a red or green capsicum
1 x 400gm tin of red kidney beans
1 x 400gm tin of diced tomatoes
4 medium mushrooms
1 medium carrot
½ of a zuchini
olive oil
½ tsp Cummin
½ tsp Coriander
½ tsp Paprika
1 handful of shredded lettuce
½ cup grated tasty cheese
½ avocado
½ cup yoghurt

Make Mexican sauce

· Place onion and garlic in the Thermomix bowl and chop for 5 seconds on speed 5

· Add a drizzle of olive oil with spices and cook on 100° for 3 mins

· Add roughly chopped capsicum, carrot, zucchini and mushrooms and chop for 3 seconds on speed 5

· Add tomatos and beans and cook for a further 10 minutes on speed 1 Reverse at 100°
 

Arrange Nachos

·  Layer pita bread pieces on a baking tray

·  Follow with mexican sauce and sprinkle with cheese

·  Bake for about 10 minutes at 180° or until bread is crisp and cheese is melted

· Top with lettuce and a mix of avocado and yoghurt

And magic, just like unseasonally warm autumn weather, watch it disappear!

 

Crunchy Munchy Honey Cakes

Something to make you smile!

 

Children really are so precious.  Sometime we forget how precious they are until something goes wrong.  Then we’re pulled straight back by the strength of our parental bonds and our hearts simply pour out our love for them with an earnest wish to keep them safe and well...

 

Miss Summer recently came across this recipe for Crunchy Munchy Honey Cakes on a very old episode of the Wiggles she’s borrowed from the library.  When she later recited most of the recipe to me I couldn’t resist but to help her whip them up. A quick Google for the remainder of the Wiggles  recipe, a few tweaks and variations for the Thermomix and the result was quite scrumptious.

Mr C, get well soon as these are coming your way x

Crunchy Munchy Honey Cakes

Crunchy Munchy Honey Cakes

100g butter cubed

50g  (1/4 cup) honey

3 cups muesli or cornflakes (I used a combination)

120g (1 cup) self-raising flour

60g (1 cup) coconut

30g sultanas

3 tablespoons milk

• Preheat oven to 180°
• Place honey and butter in Thermomix bowl and melt for 2 minutes on 60° at speed 2 or until melted
• Add remaining ingredients and mix on Reverse speed 2 for 20 seconds or until combined
• Roll into balls the size of walnuts and place on a greased baking tray
• Bake for 15 - 20 mins or until golden brown
• Cool on trays then enjoy
• Tip: For a non Thermomix version simply melt butter and honey in a saucepan over a low heat then add remaining ingredients and stir until combined.