• Oats cooked in the thermochef
    Food,  Thermochef

    Thermochef Oats

    How do you go getting your toddlers to eat breakfast?  Is it an easy task or one of those  things that make you question how your children are ever going to get substantial nutrients into them?  It’s quite often the latter here.  In fact, Mr 2 spent a good ten months screaming at me no matter what I put in front of him.  However, we have discovered a winner.  Something that is rarely refused by the little man (knock on wood).  

    Oats in the Thermochef

    Oats.  Good old-fashioned oats.  He will usually try to eat two bowls of this.  Which is fine, because of course, Ms 3 rarely finishes hers.  Sigh.  Anyway, a little while ago I wrote about using my Thermochef and some of the recipes I had used.  There was a bit of interest in some more posts about cooking with the Thermochef, so I thought I would start a little series of them.  And why not start with the basics.  

    Oats in the thermochef

     Mr 2 loves my Thermochef Oats with a bit of maple syrup on top, as does Ms 3.  I always add a good knob of butter, and use full cream milk.  If I was cooking for me (I’m avoiding grains) I’d add cinnamon as well.  And use the rolled oats, not the quick oats.  When I cook oats this way, they always turn out thick and creamy, and are usually all eaten up.  

    What do you successfully feed your toddler for breakfast?  Share your tips, please!!  

    Thermochef Oats
    Serves 2
    Easy, filling oats in the Thermochef
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    Cook Time
    8 min
    Total Time
    10 min
    Cook Time
    8 min
    Total Time
    10 min
    Ingredients
    1. 1 cup rolled oats
    2. 1 cup full cream milk
    3. 1 cup water
    4. A good knob of butter
    Instructions
    1. Place all ingredients in the bowl
    2. Cook for 8 minutes, 90 degrees, speed 1.
    3. Serve with toppings of your choice. We find maple syrup popular at the moment.
    Notes
    1. Once finished, I blend for roughly 10 seconds, speed 1 with a little cold milk.
    2. Serve immediately or it thickens and is harder to get out of the bowl.
    Tully & Mishka http://tullyandmishka.com.au/
  • Thermochef cooking | Thermomix
    Food,  Home

    Thermochef Cooking

    Last weekend, I got my Thermochef cooking up a storm.  It was lovely weather mostly, so The Mister was able to keep the littles outside whilst I tested out some recipes.  I’ve been wanting to get into cooking up some basics, so I delved into the thermochef and thermomix books I have to test some recipes.  

    First up, Quirky Cooking’s Macadamia Pesto.  I’ve made this one before, but it’s quick, easy and awesome.  It’s fantastic on a whole variety of things – pasta, zoodles, grilled fish, roast chicken even on vegetable crudites.  

    Quirky Cooking's Pesto | Thermochef | ThermomixI then cooked up some Vegetable Stock Paste, from the Thermochef Recipe Cards.  This is a staple, it’s always in the fridge.  Lasts for a while because of the salt and is fresh, nasty free and adds good depth to lots of dishes.  

    Thermochef Vegetable Stock Paste | Thermomix

    The biggest success I had, was the Thermochef Yoghurt.  I was REALLY pleased with the way it turned out.  Thick and creamy, and it was actually a nice mild flavour so the kids don’t mind it either.  I’ve been making my own yoghurt for a while, first with  the easiyo, and then using UHT milk and yoghurt starter in a thermos.  But while it was always ok, and was saving some money, it was never great.  And I had avoided making it in the thermochef because I thought it was too complicated.  I was wrong!

    Yoghurt in the thermochef | thermomix

     Yum.  There isn’t much left, so I’m going to have to get to it again this afternoon – I also have an order from my mum for a batch! 

    I cooked up a few other basics, including an EASY gnocchi, a tomato sugo and a tomato jam.  Things that Ms 3 actually ate.  Wonders will never cease.  I’ll write another post soon about those yummies.  

    I’m thinking of doing a bit of a thermochef series, what do you think?  Just me testing out the recipes and talking about what is useful to me.  Perhaps even some budget breakdowns of the basics, and how it can save money?  If that sounds good, let me know, either in a comment below, or over on the Facebook page.  

     

    Thick & Creamy Yoghurt
    Yields 1
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    9 hr
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    9 hr
    Ingredients
    1. 800g full cream milk
    2. 3 tbsp natural yoghurt
    3. 50g milk powder
    Instructions
    1. Place milk and powdered milk into TC bowl and blend for 10 seconds, speed 7
    2. Cook for 30 minutes, temperature 90c, speed 1.
    3. Cool to 37c. This took at least an hour for me, as I left it in the TC bowl. Use a thermometer to test this. The recipe card says minimum 30 minutes, and that the temp can be tested by placing bowl back into housing and the temp will register. My TC does not do this.
    4. Add the yoghurt and blend gently for 4 seconds, speed 4.
    5. Cook for 10 minutes, temperature 37c, speed 1.
    6. While yoghurt is cooking, pour boiling water into the glass jar from a yoghurt maker, or into a thermos flask to sterilise and warm.
    7. Once yoghurt is cooked, pour immediately into the container and leave over night.
    Notes
    1. Some handy tips - The yoghurt should get thicker and creamier the more you make it using your own starter.
    2. Add extra acidophilus powder if you like - available from health stores, I added a the powder from a capsule, as I had some in the fridge.
    3. I used organic products, but just use the best products you can afford.
    Tully & Mishka http://tullyandmishka.com.au/
     Recipe used with permission.

  • Crispy Salty Roast Chicken
    Food

    A Sunday (or Tuesday) Roast Chook

    Today I thought I’d share my go-to, hardly ever fails Crispy Roast Chicken.  It’s salty, crispy and easy.  And we have it once a week – usually on a Tuesday, because that’s the day our Aussie Farmers vegetable delivery is made, so we have fresh potatoes and greens to have with it.
    Crispy Salty Roast Chicken We also use the Bannockburn Free Range chicken from Aussie Farmers.  It’s just the right size for our family of four, and will usually feed four adults easily.  

    During the week I generally serve this up with simple steamed broccoli and zucchini, maybe cauliflower if we have it.  And some crunchy roasted potatoes.  Yum.  

     This is seriously easy, and makes me feel I’ve won in the nutrition department because the kids will usually eat some of the veggies and all of the potatoes and chicken.  

    Crispy Salty Roast Chicken

    If I remember correctly, I adapted this from a Nigella Lawson recipe.  I’m sure hers looked a lot more gourmet, but this is so tasty anyway.  One thing – monitor how much salt you use!  I have been a bit heavy handed on occasion and it can be a bit overpowering!

    I would love to know what your easy go to recipe is, especially one that you know the kids will always eat. Please share the inspiration!

     

     

     

     

    Crispy Salty Roast Chicken
    Serves 4
    Easy, delicious roast chook, even the kidlets will eat!
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    Prep Time
    10 min
    Cook Time
    1 hr 30 min
    Total Time
    1 hr 40 min
    Prep Time
    10 min
    Cook Time
    1 hr 30 min
    Total Time
    1 hr 40 min
    Ingredients
    1. Free Range Chicken
    2. Coconut Oil (you can use butter also)
    3. Salt
    4. Half a lemon or half an onion
    5. Rosemary - optional
    Instructions
    1. Preheat the oven to 180 degrees Celsius
    2. Line baking tray with grease proof paper
    3. Place half a lemon (or onion) inside the cavity
    4. Now the fun part! Take a good handful of coconut butter and place some under the skin, along the breast. Smear the rest all over the chook. This can be tricky with coconut butter, as it will solidify if the chicken is cold.
    5. Now take about a dessertspoon of salt, and massage it well into the coconut butter - all over that chook.
    6. Whack it in the oven - Mine usually takes an hour and a half - depends on the size of the chicken and your oven. Keep a close eye on it, especially after an hour.
    7. Once cooked, take it out and let it rest well before carving.
    8. Serve with steamed greens and crunchy roast potatoes!
    Notes
    1. If you like, place sprigs of rosemary in the pan, and on top - depends how much you like rosemary really.
    2. This should serve 4-6.
    Tully & Mishka http://tullyandmishka.com.au/
  • Coconut
    Food

    Delicious Coconut. Or, Jumping on the Bandwagon! ;)

    Erm, who knew coconut could taste so good?!  Not me.  I thought I didn’t really like coconut.  I remember gnawing on hard pieces from the coconuts that my parents occasionally bought home, but I think the attraction was really in the process of breaking into it in the first place!  

    Coconut
    photo: Horia Varlan

    Any other experiences with coconut have mainly been the good old desiccated form, sprinkled on cakes and slices.  Although I do recall slices of banana rolled in desiccated coconut and served by my mum with her homemade curry.  Perhaps I’m making that up?!

    If you happen to follow Tully & Mishka on Instagram, you’ll have no doubt seen some posts that demonstrate my growing fondness for the humble little coconut.  I was seeing posts and photos all over the interweb, with people singing it’s praises.  And when I read Sarah Wilson’s I Quit Sugar*, there was a lot of delicious sounding recipes and some information about it’s health benefits included.  So I decided to see what the fuss was all about.

    Loving Earth Coconut Butter Organic

    Now I have no qualifications when it comes to health/nutrition, and I know that some people feel that both coconut and quitting sugar is the latest fad that people are on.  So all I will say is do your own reading on both subjects and see what you think.  A lot of the information rang true for me, and I have decided to incorporate some of the priniciples into our family menu.

    And besides, coconut butter is delicious!  I use the Loving Earth variety, which you can buy here.* I’ve tried a few different recipes so far and really enjoyed them, and making my own adjustments to them.  I’ll post some of these soon.  

    But I’d like to know – do you use coconut?  Does it all seem just a fad to you?  Let me know what you think!

    * This post contains affiliate links.  If you click through and purchase, I’ll receive a percentage of the sales.  

  • Food

    Recipe: Drop Scones

    Photo 25-06-12 12 02 16 PM

    Did you eat drop scones when you were growing up?  Or did you call them pikelets?  They were always drop scones in our house, although when I called them that my Mister had no idea what I was talking about! We love them here, especially the Little Miss and they are so easy and cheap to make.  And you can do so many variations!  Here is the recipe that I am loving at the moment – it’s taken from “The Margaret Fulton Cookbook” and makes fluffy yummy drop scones:

    20120725_122116
    “The Margaret Fulton Cookbook”
    Revised and Updated 2004

    1 cup S.R flour
    a pinch salt
    2 tablespoons of sugar
    1/4 teaspoon of bicarb soda
    1 egg
    1/2 cup each of buttermilk and milk or all milk with 1 teaspoon of vinegar added ( I do the latter – I never have buttermilk!)
    2 tablespoons of melted butter
    extra butter for frying

    Now, sift all the dry ingredients together.  In a separate bowl, beat the egg with the milk and the melted butter.  Then stir all together – ideally, make a well and draw all the ingredients together slowly.

    Place spoonfuls onto a hot, greased heavy based fry pan, turning when bubbly on top.  Serve with butter and golden syrup, or with jam, or with maple syrup or whatever takes your fancy!  Best when still warm and with a cup tea or coffee. Yum!  What’s your toddler’s favourite food to snack on?

    {Recipe posted with permission}