old chris new tricks

It’s so easy to turn sesame seeds into tahini, all thanks to the Thermomix.

Many other recipes use sesame oil but if you persevere with milling at a lowish speed, there is no need to add oil.

250g sesame seeds

Place sesame seeds in TM bowl and dry roast 10 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out.

Mill for 4-5 min/speed 8-4 decreasing speed gradually and scraping down sides regularly. After 2-3 minutes you may need to let it cool down for a bit. Continue milling at speed 4 until you achieve your desired consistency. Transfer to a jar and store in the fridge.

HINT
Leave enough in the TM bowl to then make the Oil-Free Hommus recipe in Sauce ‘n’ Dippity or the dressing for Moroccan Quinoa Salad in Soup-A-Salads.

The traditional British version of Piccalilli usually contains cauliflower, onion and gherkin (pickling cucumber) and sometimes other vegetables such as beans, zucchini, capsicum and carrots.

This is my version which came about because I had chokos and various other veggies that needed using up.

Of course, the Thermomix makes chopping everything so much easier and faster, which is why I christened it ‘Quiccalilli’.

Note that cooking time depends on what type of vegetables you use and how much moisture they hold, although salting helps stop excess water leaching out. Please check regularly for consistency and, if you’d like it a bit more mustardy, just add a little mustard powder or ready-made mustard.

Approx. 1 kg mixed veggies such as cauliflower, cucumber, zucchini, capsicum, broccoli, choko, cabbage, beans – always include onion
50g salt
Water
10g cumin seeds
10g coriander seeds
15g fenugreek seeds
15g mustard seeds
6 cloves garlic, peeled
1 large knob of ginger, peeled and roughly chopped
1 large knob of turmeric, peeled and roughly chopped
1 large green chilli
2-3 small green or red chillies (deseed all or some depending on taste)
460g apple cider or white vinegar
200g raw sugar
1-2 teaspoons mustard powder or ready-made mustard (optional)

Weigh veggies and chop in two to three batches for 3 sec/speed 5, placing in a bowl as you go. Sprinkle the lot with salt, mix and cover with water. Cover bowl and let stand for at least 1 hour, preferably several hours or even overnight. This is to help draw out excess liquid and keep veggies crunchy. Drain and rinse.

Place seeds into TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10. Carefully scrape down sides and lid.

Add garlic, ginger, turmeric and chillies. Chop for 5 sec/speed 8, scrape down sides and repeat.

Return drained and rinsed veggies to TM bowl. Add vinegar and sugar. Cook 40-50 min/100°C/REVERSE speed 1.5 with simmering basket instead of MC on lid. Check occasionally for consistency and, if you’d like it more mustardy, add mustard powder or ready-made mustard and cook a little longer.

Pour into sterilised jars and seal.

TIPS
If you’re using chokos, wear disposable gloves to peel them or you’ll end up with a lingering, sticky coating on your hands like superglue!

Store for two to three weeks before opening to give the vinegar a chance to mellow.

1 tablespoon yellow mustard seeds
2 brown onions, peeled and quartered
4 cloves garlic, peeled
2 long green chillies, roughly chopped
1 large knob of ginger, peeled and roughly chopped
1 large knob of turmeric, peeled and roughly chopped
400g green tomatoes
100g raw sugar
200g apple cider vinegar
1 teaspoon allspice
1 teaspoon salt

Place mustard seeds in TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible.

Add onion, garlic, chillies, ginger and turmeric. Chop 5 sec/speed 5, scrape down sides and repeat. Add tomatoes and chop 5 sec/speed 5.

Add sugar, vinegar, allspice and salt. Cook 45 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid. Check for consistency. If you’d like it thicker, cook for another 5 to 10 minutes. Pour into sterilised jars and seal.

Put your hands together for CLAPS, which is my version of LSA with the addition of chia seeds and pepitas (pumpkin seeds). Now you can make it yourself quickly and easily in the Thermomix.

LSA is a mix of ground linseeds (aka flaxseeds), sunflower seeds and almonds, and was made famous years ago by Dr Sandra Cabot in her book The Liver Cleansing Diet.

This wonder mix is a good source of omega-3 and omega-6 fatty acids as well as antioxidants, fibre, protein, minerals and vitamins. You can sprinkle it over cereal or salads, stir it through yoghurt, or add to smoothies, homemade breads, burgers, patties, muffins, cakes and slices.

150g linseeds/flaxseeds
100g sunflower seeds
50g almonds
50g chia seeds
50g pepitas

Place all ingredients into the TM bowl and mill 10 sec/speed 9. Store your CLAPS in an airtight container in the fridge or even the freezer to maintain freshness and nutritional value.

Did you know fennel is closely related to carrots, parsley, dill and coriander? It is a good source of protein and fibre plus minerals such as calcium, magnesium, iron and potassium along with vitamins C and A.

Fennel has a slightly sweet licorice-like flavour and is very versatile. Sliced raw fennel is sensational in salads, coleslaws and sandwiches. You can saute, roast or braise with it. Or turn it into this fabulously fennelly flavoursome chutney. You’ll enjoy an extra aniseedy hit because it uses fennel seeds as well as fresh fennel.

(FYI, fennel and anise have a similar taste but are two different plants.)

2 teaspoons fennel seeds
1 brown onion, peeled and quartered
1 apple, cored
1 large fennel bulb, white part only, sliced
5 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
1-2 green chillies, roughly chopped (optional)
30g EVOO
75g brown sugar
150g apple cider vinegar
1 teaspoon salt

Place fennel seeds in TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10.

Add onion, apple, fennel, garlic, ginger and chillies. Chop 5 sec/speed 5, scrape down sides and repeat if necessary depending on how chunky you want it. Add oil and sauté 3 min/120°C/speed 1.

Add sugar, vinegar and salt. Cook 45 min/100°C/ speed 1 using simmering basket instead of MC on lid. Pour into sterilised jars and seal.

This Indian-style chutney is lusciously spicy but not too hot and a delicious accompaniment to any curry.

Apart from scrumptious fresh mangoes, garlic and ginger it uses Panch Phora, aka Panch Phoron. This Indian version of Chinese Five Spice combines equal quantities of mustard, cumin, fennel, fenugreek and nigella seeds. The seeds are traditionally not ground but dry roasted or fried in oil at the beginning of a recipe.

PANCH PHORA
1 teaspoon black/brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds

6 cloves garlic
1 knob of fresh ginger or 6 lumps ‘naked ginger’
2 teaspoons dried chilli flakes
25g EVOO
900g mango flesh, roughly chopped
200g apple cider vinegar
100g raw sugar
1 teaspoon salt

Place seeds in TM bowl and dry roast 8 min/Varoma/REVERSE speed 1, leaving MC off to keep seeds as dry as possible. Set aside.

Place garlic, ginger and chilli flakes into TM bowl. Chop 5 sec/speed 7. Scrape down sides and repeat. Return seeds to TM bowl, add oil and sauté 3 min/120°C/speed 1. Add mango flesh, vinegar, sugar and salt. Cook 45 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid. Pour into sterilised jars and seal.

An Indian-inspired vegan and gluten-free dish that’s hearty, tasty plus quick and easy to make in the Thermomix. Instead of pumpkin, try sweet potato or a combination of both. The addition of green spinach adds a visual and nutritional bonus.

It has a bit of a kick with the chilli, which you can vary to suit yourself, and the coconut gives a luscious, cooling touch. I find a 270g can of Ayam Coconut Cream is just right for us but feel free to experiment with all or part of a 400g can of coconut milk or cream depending on how creamy and liquidy you like your curries.

1 onion, peeled and quartered
2-3 cloves garlic, peeled
1 knob of ginger, peeled and roughly chopped
1 knob of turmeric, peeled and roughly chopped
1-2 teaspoon chilli flakes (depending how spicy you like it)
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20-25g EVOO or oil of choice
2 teaspoons fenugreek seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric (if not using fresh)
Pinch of salt
700g pumpkin or sweet potato (or combination of both) cut into bite-sized chunks
400g can diced tomatoes
400g can chickpeas, drained
270g coconut cream
100-120g baby spinach
½ bunch fresh coriander, chopped (optional)

Place onion, garlic, ginger, turmeric, chilli and stock cube into TM bowl and chop 5 sec/speed 5. Scrape down sides and repeat if necessary.

Add oil and spices and sauté 3 min/120°C/ speed 1. Add pumpkin and/or sweet potato and tomatoes. Cook 20 min/100°C/REVERSE soft speed.

Add coconut cream, chickpeas, spinach and coriander if using. Cook 3 min/100°C/REVERSE speed 1 or until warmed through and spinach is wilted.

We love Moroccan and Middle Eastern flavours plus bright vibrant salads with fresh herbs and, of course, a good serving of vitamins, minerals and plant-based protein. This dish ticks all the boxes.

Quinoa, pronounced ‘keen-wah’ is actually an ancient seed, not a grain, and is a complete protein supplying all the nine essential amino acids our bodies need. It’s high in fibre, vitamins and minerals including iron, is gluten free for coeliacs or those with intolerances, and is quick to cook. What’s not to love?

Ras el hanout means ‘top of the shop’ signifying the spice merchant’s best blend. It usually contains a dozen or more different spices and imparts a wonderful aromatic taste to the dressing. Tahini adds a creamy element and the finishing touch is the slightly tart, intensely lemony and salty tang of preserved lemon. So bear in mind you probably won’t want to add more salt.

The sweet potato, asparagus and pomegranate seeds (aka arils) give the salad a fresh festive look and these quantities fill a good-sized salad bowl. It’s a real crowd pleaser to take along to summer barbies. Feel free to vary the vegetables. Maybe try halved cherry tomatoes, diced red and/or green capsicum and pumpkin instead of sweet potato. If no fresh herbs on hand, throw in a handful of pepitas and perhaps some toasted pine nuts.

THE SALAD
300g quinoa (we use tricolour)
1100g water
2 medium (approx. 300-350g in total) sweet potato, cubed
2 bunches asparagus, sliced
Arils (seeds) from one pomegranate
½ bunch coriander, chopped
½ bunch mint, chopped

THE DRESSING
2 cloves garlic
¼ large or ½ small preserved lemon
50g EVOO
30g ACV
Juice of ½ lemon
2 tablespoons tahini
1 teaspoon ras el hanout

Preferably soak quinoa for 30 to 60 minutes and rinse, otherwise just rinse thoroughly. Pour water into TM bowl and weigh quinoa into simmering basket. Put sweet potato in Varoma dish, set in place and cover with lid. Cook for 15 min/Varoma/speed 4. Add asparagus to Varoma tray, set in place and cover with lid. Continue cooking for a further 5 min/Varoma/speed 4.

Remove cooked quinoa, sweet potato and asparagus. If cooked to your liking, rinse all in cold water to cool and place in serving dish. Add chopped fresh herbs.

Empty water from TM bowl and rinse. Add garlic and preserved lemon to bowl and chop 5 sec/speed 5. Scrape down sides and repeat. Add remaining ingredients and blend 10 sec/speed 6. Scrape down sides and repeat. Add dressing to salad ingredients in serving dish and stir gently but thoroughly to combine.

Wet ingredients
1 ‘flegg’ flax egg (see recipe in Back to Basics)
130g almond milk or milk of choice
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
40g ‘mellow’ EVOO or oil of choice

Dry ingredients
160g plain flour
60g brown sugar
1.5 teaspoons baking powder
½ teaspoon nutmeg
¼ teaspoon cinnamon

First make your flax egg.

Preheat oven to 170-180°C depending on your oven.

Place all wet ingredients including flax egg into TM bowl and mix 5 sec/speed 5.

Add dry ingredients and gently blend 3 sec/speed 4. Scrape down sides and repeat if necessary.

Using a spoon or piping bag, transfer the mixture into a greased or silicone donut pan and bake for 15-20 minutes.

Top with a dusting of cinnamon sugar or your favourite icing and sprinkles.

Makes approximately six large donuts.

If you’re wondering what’s the difference between flaxseeds and linseeds, there isn’t any. They’re different names for the same thing – the seeds of the flax plant.

(However there is a difference between the oils. Flaxseed oil can be used in raw foods like salad dressings, dips and smoothies but should not be used for cooking. Linseed oil is specially processed for use in paints, putty and as a wood protector for things like cricket bats. It is not a food.)

Back to the seeds … they’re a super source of omega-3 fatty acids, fibre and protein, are gluten free and studies show may have anti-inflammatory properties.

They’re also a great vegan egg substitute for baking or binding … simply mix ground seeds with water. You can buy ready-ground meal, grind your own in a coffee or spice grinder or, if you have a Thermomix, use that. I’ve only used ‘fleggs’ as a replacement for one or two eggs, having read that they’re not suitable to use in recipes that call for three or more. Opinions anyone?

Here’s the recipe …

1 tablespoon ground raw flaxseeds/linseeds i.e. meal (see TIPS)
3 tablespoons water at room temperature

Place the meal in a small dish or cup and mix in the water, then let it rest for at least 10 to 15 minutes until it thickens and gets a bit gloopy. Tahdah … you have a flegg! For two egg replacements, just double up.

TIPS
If using a Thermomix, grind 100g or so of seeds for 10 sec/speed 10. Then store leftovers in an airtight container in the fridge or freezer to make more fleggs or to sprinkle on cereals or salads, add to shakes or smoothies, and so on.

If you can’t use flaxseeds for any reason, substitute chia seeds using the same quantities and method. Chia seeds also contain omega-3 fatty acids and other nutritional benefits and have a more neutral flavour than flaxseeds. So you may prefer to use them for recipes with delicate flavours.