old chris new tricks

Not only the little ones but also the biggies and oldies in our family love this ‘hidden veggie’ sauce. Serve it with pasta and parmesan or ‘nooch’ (nutritional yeast) for those who are dairy-free or vegan.

You can also turn it into a hearty, comforting (and kind) cottage pie. Spoon the sauce into an ovenproof dish, top with mashed potato and bake until heated through and the top is golden.

1 onion, peeled and halved
2-3 cloves garlic, peeled
500g mixed fresh vegetables, roughly chopped*
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
30g EVOO
150g rinsed red lentils
1 pinch mixed Italian dried herbs
400g can diced tomatoes
100g water (or ½ water, ½ red wine)
2 tablespoons tomato paste (or more to taste)
Salt to taste (optional)

Place onion, garlic, vegetables and frozen stock cube into TM bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and repeat.

Add oil and sauté 3 min/120°C/speed 1.

Add lentils, herbs, diced tomatoes, water and tomato paste to TM bowl. Cook 20 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid. Check that lentils are soft and the sauce is tomatoey enough. If not, add a little extra tomato paste and cook a further 5 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid.

* I usually use carrots, celery, zucchini and red capsicum but use any vegetables you have on hand such as sweet potato, mushrooms, green beans, peas, corn kernels and so on.

PP stands for Penny Pinching! This is my version of the famous (well, amongst Thermomix users anyway) Vegetable Stock Paste. It’s similar but a bit more frugal because you’re not buying veggies especially for it.

700-750g vegetable offcuts and random bits such as the tops of carrots, parsnips and tomatoes, celery leaves, zucchini ends, capsicum offcuts, mushroom stems, parsley stalks, green onion ends, and so on. Ensure everything has been washed and is edible and discard any brown, bruised or yucky bits. Gradually add your salvaged bits to a bag or container in the freezer until you have the correct quantity. (See TIPS about veggies to avoid.)

A handful of fresh herbs such as parsley, sage, rosemary, thyme, marjoram, oregano (a mix or just one, whatever you have on hand or can pick from your garden).

2 bay leaves

1 onion, peeled and halved

2-3 garlic cloves

60g rock salt

40g EVOO

Place veggies, herbs, onion and garlic into TM bowl and chop 10-15 secs/speed 6. Scrape down sides with spatula and repeat if necessary. Add rock salt and oil and cook 20 min/120°C/speed 2.

Blend 1 min/speed 5-9 increasing speed gradually or until smooth. Put into ice cube trays and place in freezer. Once frozen, cubes can be stored in zip-lock bags or plastic containers.

TIPS
Avoid using cruciferous vegetables such as broccoli, cabbage, cauliflower, kale, bok choy and especially Brussels sprouts as they can add a bitter flavour.

Use between 50 and 70 grams of salt, but no more, as the stock won’t freeze properly.

This recipe originated years ago when I was short of fresh produce and time so had to turn to the pantry and freezer…hence canned tomatoes and lentils, a jar of roasted peppers plus frozen prawns. I now like to add fresh vegetables such as mushrooms and beans.

As mentioned in the recipe for Moroccan Quinoa Salad, ras el hanout means ‘top of the shop’ and is the best blend the spice merchant offers. It can contain a dozen or more different spices and is wonderfully balanced, aromatic and versatile. Preserved lemon adds a salty tang so you may not need any extra salt.

For a vegan version, simply omit the prawns and add a can of chickpeas along with the lentils. You could also add extra vegetables. It’s always delicious with all the wonderful Moroccan flavours.

½ bunch coriander
2-3 cloves garlic
Knob of fresh ginger, peeled and roughly chopped
¼ preserved lemon, rind only, roughly chopped
1 onion, peeled and quartered
20g rice bran oil, EVOO or oil of choice
1-2 teaspoons harissa (or chilli – flakes, powder or paste)
2 teaspoons ras el hanout (Moroccan spice blend)
400g can diced tomatoes
250g sliced fresh mushrooms
250g sliced fresh green beans
500g green peeled prawns (optional)
260-280g roasted or char-grilled red peppers from jar, chopped
2 x 400g cans brown lentils, drained and rinsed
1 x 400g can chickpeas, drained and rinsed (optional)

Wash coriander, remove leaves and set aside. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)

Set TM to 10 sec/speed 7 and drop coriander stalks, garlic, ginger and preserved lemon onto spinning blades through hole in lid. Add onion, chop 5 sec/speed 5 and scrape down sides.

Add oil, harissa or chilli and ras el hanout. Sauté 3 min/120°C/speed 1.

Add tomatoes, mushrooms, beans and prawns (if using) and cook 5 min/100°C/REVERSE soft speed. Add peppers, lentils and chickpeas (if using) and cook 2 min/100°C/REVERSE soft speed. Stir through reserved coriander leaves and serve with couscous or rice.

Hommus, hummus, hommos, houmous…however you spell it, you’ll love getting your laughing gear around this quick and easy oil-free dip.

Great served with various crudités, crackers or chunks of Turkish bread.

You can also use it instead of butter, for instance as a spread or try it dolloped on baked potatoes – delicious!

2 cloves garlic
1 can chickpeas, drained (reserve liquid)
60g tahini
Juice of 1 lemon
1 teaspoon ground cumin (or more to taste)
½ teaspoon salt (or to taste)
Paprika to sprinkle on top

Place garlic cloves into mixing bowl and chop 3 sec/speed 7. Scrape down sides and repeat.

Add all remaining ingredients except reserved liquid. Blend 20-30 sec/starting at speed 5 and ending at speed 9. Blend 10 sec/speed 5, while adding juice from the can a little at a time until your preferred consistency is reached. Serve sprinkled with paprika.

Pesto traditionally consists of pine nuts, basil leaves, garlic, olive oil and hard cheese such as Parmigiano-Reggiano or Pecorino. However, if you’re dairy-free or want to be a little more flexible, try this version.

Experiment with different combinations of nuts, herbs and leaves (see notes below the recipe) and vary the quantities of the other ingredients to suit your family’s tastes and what you have on hand or in the garden.

The cheesiness of nutritional yeast flakes (aka ‘nooch’) is a great substitute for the cheese.

100g cashew nuts*
50g pine nuts*
3 cups (50-60g) basil leaves and/or other leaves**
3 cloves garlic
Juice of 1 lemon
3 tablespoons nutritional yeast flakes
½ teaspoon salt
50-55g EVOO

Soak nuts for at least one hour, then drain. This helps improve nutrient value, gives a creamier texture and makes them easier to digest. Place them in TM mixing bowl along with all other ingredients. Chop for 10 sec/speed 7, scrape down sides and repeat. Pulse on Turbo once or twice until desired texture is achieved. If not using immediately, transfer to a jar, add a slick of oil to seal and refrigerate for up to a week, or freeze in ice cube trays.

Toss through hot pasta or boiled baby potatoes, serve as a dip, use as a spread on toast or sandwiches, or dob on top of soups such as minestrone.

* Go nuts with this recipe! For instance, you can use macadamia nuts, walnuts, almonds or even pepitas and sunflower seeds.

** Try different herbs and leaves like coriander, parsley, rocket, spinach or kale. It’s also a great way to use up celery leaves and the leafy tops of carrots and radishes. (We love one bunch of basil and a more or less equivalent amount of celery leaves.)

500g water
1 kg potatoes, diced
40g balsamic vinegar (divided)
½ bunch kale, stalks removed
4 pickled dill cucumbers, sliced lengthways, then chopped
8 tablespoons homemade Vegan Aioli (see recipe in Sauce ‘n’ Dippity)
Handful of mixed chopped fresh herbs or whatever you have on hand (optional)

Put water into the TM bowl, place diced potatoes in the Varoma dish and cover with Varoma lid. Steam for 25-30 min/Varoma/speed 4, depending on size of dice. Potatoes should be cooked but not mushy. Remove Varoma and place on upturned Varoma lid to catch drips, as potatoes cool.

Empty water from TM bowl and add half the balsamic vinegar. Place half the kale in bowl, chop 2-3 sec/speed 5, then ‘massage’ kale for 2 min/REVERSE soft speed and transfer to a salad bowl. Repeat with rest of the vinegar and kale.

Add potatoes, dill cucumbers, aioli and herbs, if using, to the salad bowl and gently mix together. This should serve at least eight people, depending on what it is accompanying.

This recipe has been adapted for the Thermomix and is based on one called Crazy Cake or Depression Cake. Apparently it originated during the Great Depression when people couldn’t afford what was then the luxuries of butter, milk and eggs.

210g plain flour
1.5 teaspoons bicarbonate of soda
1 teaspoon baking powder
½ teaspoon salt
40g cocoa or cacao powder
130g raw sugar
1 teaspoon vanilla essence
2 teaspoons apple cider vinegar
70g EVOO or oil of choice
210g water

Preheat oven to 170°C fan forced. Place all ingredients into TM bowl and combine 15 sec/speed 5. Scrape down sides and mix a further 15 sec/speed 5 or until mixture is smooth.

Pour batter into lined springform pan and bake for 30-35 minutes or until skewer comes out clean.

CHOCOLATE ICING
1 ripe avocado
20g cocoa powder
35g maple syrup
½ teaspoon vanilla essence

Use Thermomix, food processor or hand beater to mix all ingredients thoroughly, scraping down sides if necessary, until smooth and spreadable. If mixture is too thick, add a little water. If too thin, refrigerate for a short time.

VARIATIONS

Orange Cake: Cut 300g oranges into quarters and remove pips. Place in TM bowl and blitz 10 sec/speed 8. Scrape down sides and repeat. Add all other ingredients, omitting cocoa powder and water, and continue with recipe. To ice, place 1 cup of icing sugar in bowl and gradually add orange juice until you have a smooth pouring consistency. Add the zest of half an orange, mix well and drizzle over cake, letting it flow to the edges and smoothing with a knife. Allow to dry before slicing the cake.

Mocha Cake: Instead of 210g of water, add 210g of freshly brewed coffee and continue with recipe. To ice, use above recipe for Chocolate Icing, adding 1 tablespoon of strong brewed coffee.

2 cloves garlic
150g silken tofu
2 teaspoons Dijon mustard
Juice of ½ lemon
½ teaspoon of salt
½ teaspoon maple syrup
60g rice bran oil, EVOO or oil of choice*

Set TM blades spinning 10 sec/speed 7 and drop garlic through TM hole. Scrape down sides, add remaining ingredients except oil and mix 10 sec/speed 4. Scrape down sides. Repeat until mixture is smooth.

Put MC in place and set timer for 2 minutes at speed 4. Very slowly and gradually pour the oil onto the lid, letting it drizzle into the bowl to mix until thickened and smooth. Then transfer to a jar or container and store in fridge.

* I’ve used rice bran oil or extra virgin olive oil on different occasions. Depending on the use, the stronger taste of olive oil is fine whereas sometimes the more neutral flavour of other oils may be preferable.

TIP: Weigh or measure oil in a small jug before you start so it’s easy to pour and you don’t accidentally add too much.

If you like your marmalade a little tart and don’t mind it a bit cloudy, you’ll be on cloud nine with this recipe. It uses less sugar than you may expect because Buderim Naked Ginger already contains sugar (but is not crystallised).

600g citrus fruits*
150g Buderim Naked Ginger
125g water
350g sugar

Wash fruit, cut into pieces and remove pips. Peel away some of the rind if you like, depending on how much you want in your marmalade. If fruits are very pithy, discard some. If fairly thin skinned, don’t bother.

Place fruit and peel into TM bowl. Weigh in the ginger and chop 6 sec/speed 6. Scrape down sides, fishing out any pips you missed while preparing the fruit! Chop a further 6 sec/speed 6 and repeat if necessary to reach your preferred chunkiness.

Add water. Cook for 20 min/105°C/REVERSE soft speed. Add sugar and cook for 20 min/105°C/REVERSE speed 1 with simmering basket instead of MC on lid. Pour into sterilised jars, seal firmly and turn upside down until cooled.

* In the latest batch, 600g consisted of one large orange, four small mandarins and one lemon. I’ve used different varieties and combinations of citrus fruits including grapefruit and limes. Always include at least one lemon as it helps the marmalade set.

650g chokos, after peeling and coring
360g onions, peeled and quartered
40g fine salt
Water
1 green capsicum, chopped by hand
250g brown sugar
450g malt vinegar
2 teaspoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground ginger
1 tablespoon mustard powder or ready made hot English mustard
2.5 tablespoons cornflour

Chop chokos in two batches 1-2 sec/speed 5. Chop onions in one or two batches 2-3 sec/speed 5. Place chokos and onions in bowl, sprinkle with salt, mix and cover with water. Cover bowl and let stand for at least 4 hours. Drain and rinse.

Place back into TM bowl along with chopped capsicum and all other ingredients except cornflour. Mix 5 sec/ REVERSE speed 4. Cook 40 min/100°C/REVERSE speed 1.5 with simmering basket instead of MC on lid. Check and stir occasionally.

Mix cornflour with a little extra vinegar to form a smooth paste and add to mixture in TM bowl. Mix 5 sec/REVERSE speed 3, then cook 10 min/100°C/REVERSE speed 1.5. Pour into sterilised jars and seal.

TIPS
Wear disposable gloves to peel chokos 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.