Tag 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.

IMG_1323

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?

 

 

 

Steak with polenta and mushrooms

IMG_1204

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.

 

Chicken and leek pot pies

IMG_1147

Between the pastry, the cream, and the bacon, chicken pie was always going to be a pretty good high-fat meal for L. My only question was how I could manage to make a lighter version. With individual pot pies, on the other hand, it’s easy to add in extra goodies to just some of the pies to increase the fat content. I used scraps of leftover pastry to mark the pies with ‘T’ and ‘L’ so they wouldn’t get mixed up.

This was also my first attempt at making puff pastry, which is something I would have never tried without my new Thermomix. I think I over-processed it and it didn’t rise as well as it should, but it was tasty and I will be trying it again.

For something a little lighter, you can skip the pastry and serve some of the chicken mixture with pasta or a baked potato.

Ingredients

  • 1 tbsp olive oil
  • 1 leek, finely sliced
  • 450g chicken thigh, trimmed and cut into bite-sized pieces.
  • 200g button mushrooms, quartered
  • 1 cup chicken stock
  • 1 tbsp thyme
  • 1 rasher of bacon, cut into 1cm square pieces
  • 1/2 cup cream
  • 1 tbsp plain flour
  • 1 sheet puff pastry (I made mine in the Thermomix, following the recipe from the Everyday Cookbook)
  • 1 egg, beaten
  1. Fry leek in olive oil on a low heat until it has softened and started to brown. This should take about ten minutes.
  2. Turn up the heat and add chicken, mushrooms, stock and thyme. Simmer for 20 minutes.
  3. In the meantime, fry the bacon in a separate frypan until cooked but not crispy.
  4. Add 1/4 cup of cream and the flour and simmer until the mixture reduces.
  5. Preheat the oven to 200C
  6. Spoon some of the mixture into two 1-cup ramekins (or three smaller ramekins). This should be about half the mixture. Make sure the mixture has not filled past the top of the ramekins.
  7. Add the remaining cream and the bacon to the remaining chicken mixture. Mix together well, and then divide between the remaining ramekins.
  8. Roll out the puff pastry and cut out circles in the size of the ramekins. Cover each ramekin with a circle of puff pastry, then use the scrap pastry to mark out which pies have the extra cream and bacon. Brush each with egg.
  9. Bake for 20 minutes or until pastry is golden.
  10. Serve with peas or a green salad.