Category Archives: Thermomix

A CF-Kitchen smoothie

Welcome back!

Since my last blog post (almost a year ago), I’ve had quite an eventful year.  We had a hospitalisation, I went travelling around Europe for six weeks, and (the biggest news of all) … Lachie and I got engaged.

With all of this happening, I let the blog slip by the wayside a bit.  But now that it’s the new year, I’ve decided to relaunch.  And with an upcoming wedding (not until the end of the year), I have even more incentive than before to keep Lachie healthy, and to look my best for the wedding.

So with that in mind, here are my smoothie recipes.  I make one of these smoothies most mornings (it’s about the only way I can actually make myself eat breakfast), pour out half the mixture for myself, and then mix through a few spoonfuls of protein powder for Lachie’s smoothie.  We have hospital-grade Sustagen, but just use the recommended amount of whatever protein powder you prefer.

It’s quick, easy, portable, and gives us both some fibre and probiotics to help with digestion as well.  My Thermomix has built in scales which makes it really easy, but if your blender doesn’t have that you can pre-measure everything.

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Berry Smoothie

  • 200g frozen mixed berries (I use half raspberries and half blueberries)
  • 50g rolled oats
  • 200g Greek yoghurt
  • 200g milk
  • 3 scoops of Sustagen

Mix all ingredients except the Sustagen in a blender for about 3 minutes (use Speed 7 on the Thermomix), or until smooth.  Pour out half the mixture then add Sustagen.  Mix for another minute and then pour the remaining mixture into a separate glass.

Mango spinach

  • 200g frozen mango
  • 50g baby spinach (optional, but you won’t be able to taste it at all).
  • 200g Greek yoghurt
  • 200g milk
  • 40g shredded coconut

Mix all ingredients except the coconut in a blender for about 3 minutes (use Speed 7 on the Thermomix), or until smooth.  Pour out half the mixture then add coconut.  Mix for another minute and then pour the remaining mixture into a separate glass. (You can add a bit of coconut into the non-CF smoothie as well if you like.)

What’s your go-to breakfast?  And for the people with CF, what do you do to make supplements taste better?

 

 

 

Rosemary and parmesan pull-apart

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This bread is amazing. It’s based on the recipe in the Thermomix Everyday Cookbook, but I added cheese, salt and chilli to make something that’s absolutely bursting with flavour.

I recently made it for a friend’s barbecue, and it was a real hit. A few people even expressed surprise that it hadn’t come from a bakery.

It is a little bit fiddly, but well worth it. You could save some time by making the butter ahead, or by mixing the garlic and rosemary through softened store-bought butter.

Ingredients

  • 450g lukewarm water
  • 1 sachet of dried yeast (1 tbs)
  • 1 1/2 tsp sea salt
  • 750g baker’s flour
  • 100g olive oil
  • 3 garlic cloves
  • 3 sprigs of rosemary
  • 600g pure cream
  • 500g water, chilled
  • 1 tbs sea salt, unground
  • 1/2 a cup of grated parmesan
  • 1 tbs chilli flakes
  1. Place 450g water, yeast, salt, flour and oil into the Thermomix bowl and mix for 6 seconds on speed 6, then knead for 2 minutes on the kneading function.
  2. Transfer dough onto a lightly floured bench top and work into a ball. Wrap with a tea towel and leave in a warm area to prove for about 30 minutes. Preheat the oven to 180C.
  3. To make the herb butter, place the garlic cloves and rosemary leaves into the Thermomix bowl and chop for 3 seconds on speed 7. Scrape down the sides of the bowl.
  4. Insert the butterfly and add the cream. Mix for 3 minutes on speed 4 or until solids have separated. Remove the butterfly. Strain the butter through a cheesecloth, reserving the buttermilk for later use.
  5. Return the butter solids to the mixing bowl with 500 g of chilled water. Mix for 10 seconds at speed 4. Use the cheesecloth to strain the butter again, squeezing as much water out as possible. Set the butter aside.
  6. Once the dough has doubled in size, knock down the dough and roll it into a large rectangle that is just under 1cm thick. Dust with a little flour. Spread the herb butter over the dough, and then sprinkle with the chilli, salt and half the cheese.
  7. Grease a 24 cm cake tin. (I like to do this by rubbing the cheesecloth over the pan, to use any residual butter on the cheesecloth).
  8. Using a butter knife, cut the dough into 4 cm wide strips. Fold each strip into a concertina pattern and place into the cake tin and press the strips together. Sprinkle with the remaining cheese and allow to rest for 10 minutes.
  9. Bake for 40 minutes or until golden. Allow to cool for 5 minutes before transferring to a wire rack.

 

Steak with polenta and mushrooms

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I really enjoyed making this because it gave me a chance to play with my new Thermomix. There are a few different elements to this dish, and the bearnaise sauce really pulls everything together.

Add a lot of bearnaise to the CF version of this meal, and only a little bit to the non-CF version. You can also vary how much cheese goes on the polenta.

Ingredients

  • 2 cloves of garlic
  • 200g polenta
  • 100g butter
  • 2 tbs tarragon
  • Parmesan cheese
  • 2 portobello mushrooms
  • 4 150g scotch fillet steaks
  • Baby spinach, to serve

Bearnaise sauce ingredients (from the Thermomix Everyday Cooking book)

  • 3 tbs tarragon
  • 1 shallot, peeled
  • 1/2 tsp whole peppercorns
  • 2 tbsp white wine vinegar
  • 3 egg yolks
  • Sea salt, to taste
  • 150 butter, cut into cubes and softened.
  1. To make the polenta, chop the garlic in the Thermomix mixing bowl on speed 6 for 6 seconds. Scrape down the sides, then add a litre of water and heat for 7 minutes on Varoma, speed 3. Add the polenta and cook for a further 3 minutes on Varoma, speed 3. Add 50 g of butter and cook for 1 minute at speed 8. Pour the polenta into a flat rectangular dish and allow to cool (about half an hour).
  2. To make the bearnaise sauce, place tarragon, shallot and peppercorns into the mixing bowl and chop on speed 8 for six seconds. Scrape down the side of the bowl. Insert the butterfly, then add all remaining ingredients and cook at 80C on speed 1 for 5 minutes.
  3. Heat oven to 200C. Once polenta has cooled and set into a solid block, cut into thick slices and lay onto a baking tray.  Grate parmesan cheese over the polenta slices. If you are making some more cheesy than the others, separate them out in some way. Place mushrooms on the same tray, with the stems facing up. Fill each cup with a knob of butter. Bake for 20 minutes.
  4. Cook the steaks on a frypan or grill to your liking.
  5. Divide the polenta and mushrooms between four plates, add a steak and some baby spinach to each and serve with the bearnaise.