The Best homemade Fruit Loaf

It has taken quite a few loaves to perfect this recipe. I use my breadmaker or the thermomix depending on what else I have cooking at the time, works well in both.

500 grams plain flour
teaspoon salt
15 grams brown sugar
20 grams honey
2 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoon dry yeast
30 grams melted butter
1 Tablespoon bread improver
300 ml lukewarm water
130 grams dried fruit (sultanas, currants, raisins, cherries, cranberries etc)

Using the breadmaker: put all ingredients in the bowl apart from the fruit in and set for basic, put fruit in after the first 10 minutes.

Thermomix: Put all ingredients in apart form the fruit mix 10 seconds/speed5 then knead 2 minutes. Add fruit and knead/2 minutes. Leave in a bowl covered somewhere warm to double in size. Knock back the dough and put in a greased loaf tin or shape into a loaf or fruit buns, onto and tray and leave to rise in a warm spot to double in size, then bake in a 200C oven for about 25 minutes or until golden. Serve freshly baked or sliced and toasted.

Or knead all the ingredients together by hand and follow the above rising and baking directions.



Pinkeyes and homemade Aioli

Buggar the CSIRO diet this week! I couldn’t resist the “freshly dug pinkeye” sign in copping on the weekend.

I used the potatoes to make the most delicious salmon salad with home made aioli, if you have never made your own aioli or mayonnaise it’s a must try, it tastes so better than a packaged.

The Potatoes where so fresh that the skin almost all peeled off with a wipe of a cloth. To cook the potatoes, clean them by giving them a scrub or scrap with a butter knife, the fresher the potatoes makes them easier to clean. Pink eyes that have been stored for a long period almost need to be peeled. Cover with water in pot with a lid and let simmer for about 25 minutes (depending on the size of the potato) drain and cool.

1 large clove garlic
1 egg yolk
1 tablespoon white vinegar
350 approx ml olive oil
salt and pepper


In the blender or TM, Crush the garlic, add yolk, vinegar and blend (with TM add butterfly speed 4) and very slowly add the oil in a thin stream, season with the salt and pepper.

For the salad, I served the diced cooled potatoes tossed with aioli, chives, parsley and a tin of tassal roast salmon. Simple.


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

Handmade pasta in a creamy crayfish bisque and dill sauce

Handmade pasta in a creamy crayfish bisque and dill sauce

2 crayfish
1 onion
1 stick celery
1 Carrot
1 tablespoon butter
2 tablespoons dill
2 tablespoon tomato paste
3 tablespoons flour
700 ml stock

100 ml cream
1 cup peas
2 tablespoons dill
1 tablespoon parsley

Pasta (or buy a packet)

2 cups plain flour
3 eggs
1 tablespoon oil

To make pasta: put the flour, eggs and oil in the Thermomix(or food processor) and blend to form firm dough. or mix them together in a bowl.  If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the sauce when serving the dish).

Or cook the packet pasta following the directions on the packet

To cook the crayfish: Bring a large pot of salted water to the boil add fish when the water comes back to the boil cook for 8 minutes. Take out and plunge into ice water, leave to cool and drain. Take all the meat from the shells.

To make the bisque in a thermomix, crush the cray shells and put in the mixing bowl with the carrot, celery, onion, garlic and butter and cook on reverse stir for 3 minutes 100C add tomato paste and flour and cook for a further 3 minutes on reverse stir 100C. Add the stock and cook for 25 minutes 100C on reverse stir. Season with salt and pepper and strain into a pan.

To make the bisque in a pot: crush on of the cray shells up roughly and put in a heavy based pot with the chopped carrot, onion, garlic, 2 tablespoons of dill and the butter cook for 3 minutes add the tomato paste and flour and cook for a further 3 minutes, then add the stock and cook for 25 minutes stirring regularly. Season with salt and pepper and strain into a pan.

To finish the sauce heat the bisque with the cream, add the chopped craymeat and dill, peas, parsley and hot pasta, season and serve with the parmesan.


Pumpkin, mushroom and chicken risotto.

1 tablespoon olive oil
1 medium brown onion
3 cloves garlic
150 grams mushrooms
150 grams chicken
150 grams pumpkin
400 grams aborio rice
100 ml white wine
1 litre chicken stock
2 cups spinach leaves
50 grams parmesan
50 ml cream
Salt and pepper

Stove top directions
Crush garlic and dice onion and sauté in the oil in a large heavy based pot
slice mushrooms and rice and sauté for a further minute,
add wine and stock and simmer,
add diced pumpkin and chicken and simmer gently continuously stirring for about 15-20 minutes until rice and pumpkin is cooked.
Add cream, cheese spinach and season with salt and pepper


Thermomix directions
Put the peeled onion and garlic and the mushrooms in and chop for 2-3 seconds on speed 6
add oil and sauté for 2 minutes on 100 C, reverse low
add rice and sauté for 2 minutes on 100C reverse low
add stock and wine, diced pumpkin and chicken and cook for 16 minutes 100 C reverse low
add spinach cream and cheese, salt and pepper cook for 2 minutes 100 C reverse low
Leave to rest with the lid on for about 10 minutes to finish cooking and serve.