celery, cabbage and cauliflower soup


This soup got its lovely creamy texture from the addition of the 2 tablespoons of rice- a little trick I picked up from fast ed on better homes and gardens, I thought I should try it and it worked well! It would be a good way for gluten intolerant/allergic people to make nice thick soups without flour or people watching there fat intake to have a nice creamy soup without too much or any cream.

I have served it here with a gluten free loaf of bread- cindys recipe from the “Thermomix everyday cookbook”, which was made by milling brown rice, white rice, chickpeas amongst other ingredients and it was a delicious loaf, quite easy to make and very economical in cost in comparison to other gluten free loaves. I cant say I have tried to many other loaves of gluten free bread, but I have try a few and this has turned out to be far superior in flavour and texture than any of the other gluten free loaves that I have tried. Now don’t imagine a fluffy soft white loaf like you get from the bakery it is still a dense cakey type loaf but a lot lighter than some of the “brick’ type gluten free loaves available. I will make this for my family regularly as it was very enjoyable and will give our bodies a bit of a break from wheat every now and then.

And also pictured I also made the herb and garlic pull apart from the “Thermomix everyday cookbook”. With my homemade butter (directions are also in the everyday cookbook) and fresh herbs from my garden- dill, thyme, sage, rosemary, chives and parsley

1 onion
2 cloves garlic
2 tablespoons white rice
200 grams cabbage
2 sticks celery
1/4 small cauliflower
1 teaspoon TM stock paste
600 ml water
pinch salt and pepper
teaspoon tarragon leaves

TM peel onion and garlic and put in mixing bowl, chop 3 seconds speed 4, scrape down sides and cook 100C/2minutes/speed 1
and roughly chopped cabbage, celery and cauliflower, rice, stock, water and tarragon and a pinch of salt and pepper
Cook 100 C/ 17 minutes/ speed 1.puree speed 8/1 minute

stove top
peel and dice onion and garlic. sauté in a heavy based pot, roughly chop cabbage celery and cauliflower and add. add rice, stock, water and tarragon bring to boil. simmer for about 20 minutes and puree in the food processor. season with salt and pepper

Thermomix porridge: apple, cinnamon and honey

apple honey poridge (1 of 1)Apple, cinnamon and Honey Porridge

400 ml milk
180 ml water
2 apples
180 grams cups oats
1 tablespoon honey
1 teaspoon cinnamon

quarter the apples and put in the mixing bowl, grate, speed 6/3 seconds. add all other ingredients cook at 90 C/ 12 minutes/speed 2/ reverse. leave to rest for 10 minutes covered or in the thermoserver to finish cooking.

Stove top directions

Place grated apple and all ingredients in a heavy based saucepan. Bring to a gentle boil and simmer stirring regularly for about 8 minutes. Cover and rest for about 10 minutes to thicken and serve


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

garlic and rosemary pizza bread, cream of cauliflower soup, meatballs and handmade fettuccini and banana Muffins

Here are the recipes form the first mini chefs from Friday the 2/8/2013.

cream of cauliflower soup
garlic and rosemary pizza bread
meatballs with handmade fettuccini
banana muffins

Mini chefs at Eaglehawk neck Hall recipes from Friday

Garlic and rosemary pizza bread

(I have used the Recipe from the thermomix everyday cookbook so I can practice)
500 grams flour
1 teaspoon salt
2 teaspoon yeast
300 ml water
2 cloves garlic
2 sprigs rosemary

Mix flour, salt, yeast and water in a bowl and knead well until it forms a smooth ball, 10 -15 minutes. Leave to rise. Then flatten into thin rounds and sprinkle with olive oil, sea salt and crushed garlic and rosemary. Bake in a 200 C oven for about 15 minutes.

TM directions
crush garlic and rosemary in the TM
blend on speed 7 for 7 seconds. Knead for 2 minutes. Cover in a warm spot and rise. Flatten and drizzle with oil sprinkle with garlic, rosemary and sea salt. Bake in a 200 C oven for about 15 minutes

Cauliflower soup
1 cauliflower
1 brown onion
2 cloves garlic
500 ml stock
100 ml cream
2 tablespoons tarragon
salt and pepper

Stove top directions

Peel and dice garlic and onion and fry in the oil, add cauliflower and stock and bring to the boil and simmer for 15 minutes, add tarragon and cream and puree. Season with salt and pepper and serve

TM directions
peel garlic and onion put in mixing bowl and blend on speed 7 for 3 seconds.  Cook on 100 for 2 minutes. Add cauliflower stock and tarragon cook at 100 C for 15 minutes speed one reverse. Add cream and puree on speed 10 40 seconds season with salt and pepper and serve.


Meat balls and fettuccini

steph pasta Thanks for the photo Joanne Curran

2 cups flour
3 eggs

1 tablespoon oil

500 grams mince
1 egg
½ onion
2 cloves garlic
3 slices bread
salt and pepper
teaspoon basil
teaspoon oregano
teaspoon ground fennel

Tomato sauce
1 onion
2 cloves garlic
1 tablespoon olive oil
1 tablespoon basil
1 tablespoon oregano
400 grams crushed tomatoes

To make the tomato sauce, dice onion and crush garlic and sauté for I minute and herbs and tomato and simmer for 20 minutes.

TM: put peeled onion and garlic in the mixing bowl and blend 4 seconds on speed 7. Add oil sauté reverse speed 1, 100 C 2 minutes, add herbs and tomato and cook 100 C reverse, speed 1, and 15 minutes.

To make the pasta mix eggs and flour together well. Or in TM blend speed 7 for 30 seconds.

Roll through the pasta maker to number 6 and cut into fettuccini. Just prior to serving cook in boiling water for 2 minutes.

To make the meatballs, in the TM or blender blend the bread until fine crumbs. Finely chop onion and crush garlic and mix all ingredients together well. Roll in to balls about 3 cm in diameter. Heat the oil in a heavy based pan and cook the meatballs in the oil over a low heat with a lid on, about 15 minutes or until cooked add sauce and serve topped with parmesan or cheddar cheese.


Banana Muffins

1 ½ cups self-raising flour
1/3 cup rolled oats
3 eggs
¾ cup brown sugar
¾ cup yogurt
1 tablespoon oil
2 mashed bananas

Mix all ingredients together well and put into muffin cases filling 2/3 bake for about 15 minutes at180 C.