• 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.