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Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

parsley leaves

olive oil

shallots

g leeks

tomatoes

water

lentils

vegetable stock paste

black pepper

spinach leaves

eggs

g goat's cheese, soft

Greek yoghurt

Place parsley in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.

Place 30 g olive oil, shallots and leeks in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.

Add tinned chopped tomatoes, water, Puy lentils, vegetable stock paste and pepper then cook 20-25 min/100°C//speed 1. Meanwhile, preheat oven to 180°C.

Add spinach leaves and mix with spatula. Transfer to a casserole dish. Use spatula to make four holes in the sauce, one for each egg. Break an egg into each hole then bake for 10-15 minutes (180°C) or until eggs are cooked through. Meanwhile, clean mixing bowl.

Place goat’s cheese, Greek yoghurt and 20 g olive oil in mixing bowl then mix 10 sec/speed 4.

Add reserved chopped parsley and mix well with spatula. Serve baked eggs in tomato and lentils with goat’s cheese sauce.

Pulled BBQ jackfruit

tsp extra virgin olive oil

120 g red onion

garlic

tomato paste

tsp red wine vinegar

tsp tamari

coconut sugar

salt

½ tsp smoked paprika

chilli powder

liquid smoke seasoning

565 g canned jackfruit in brine

Place oil, onion and garlic into mixing bowl and chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula, then cook 5 min/120°C/speed 2

Add tomato paste, vinegar, tamari, coconut sugar, salt, paprika, chilli powder, pepper and liquid smoke (optional) and cook 5 min/100°C/speed 2.

Add jackfruit and cook 5 min/100°C//speed 2.

Scrape down sides of mixing bowl with spatula and mix 5 sec//speed 4. Serve as desired (see Tips).

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

Jenny Blake's Sri Lankan spatchcock chicken

white sugar

900 g white vinegar

g garlic powder

g ginger

g Kashmiri chilli powder

tsp sea salt

apricots

chicken

Set aside 2 sterilised jars (400 ml - see Tips). Place a small saucer in the freezer to chill (see Tips).

Place sugar and vinegar into mixing bowl, then heat 10 min/100°C/speed 1 or until sugar is dissolved.

Add remaining spices and salt, then mix 3 sec/speed 4.

Add apricot or peach, then place Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid, then cook 35 min/120°C//speed 2 [TM31: 35 min/Varoma//speed 2].

Keep Varoma dish without Varoma lid instead of measuring cup on mixing bowl lid and reduce temperature to cook 90 min/100°C//speed 2 or until mixture reaches setting point (see Tips).

Set aside 5 tablespoons of the chutney to cool for the chicken. Pour remaining chutney into sterilised sealable jars and seal immediately. Turn upside down for 10 minutes, then set aside to cool.

Sri Lankan hot fruit chutney

Separate the skin of the chicken from the flesh over breasts and legs, being careful not to tear the skin. Using a spoon, spread 2 tablespoons of the reserved chutney under the skin, then spread 2–3 tablespoons of the chutney over the chicken and gently rub in. Place chicken in prepared tray, cover and marinate in the fridge for 6 hours or overnight.

Remove chicken from fridge and stand at room temperature (approx. 30 minutes). Preheat oven to 180°C.

If using MEATER+® (see Tips), insert into the middle of the thickest part of the chicken (breast or thigh), then open the MEATER+® app and follow the prompts to cook to your liking. Roast chicken for 1 hour 20 minutes (180°C), basting throughout with extra chutney, until cooked through and dark in colour or until the MEATER+® app indicates chicken is cooked.

Rest chicken for 10 minutes or until MEATER+® indicates chicken is ready. Carefully remove the MEATER+® (if using). Serve with your favourite sides.

Roast chicken

Korean bao beef sliders

g extra virgin olive oil

60 g fresh baby spinach leaves

milk

70 g white sugar

yeast

½ tsp baking powder

flour

sea salt

spring onions/shallots

carrot

g beef mince

250 g pork mince

breadcrumbs

soy sauce

chilli paste

g sesame oil

g brown sugar

¼ tsp ground ginger

capsicum

spring onion/shallot

g cabbage

mayonnaise

¼ tsp Sriracha® sauce

½ tsp black sesame seeds

½ tsp white sesame seeds

vegetable oil

Lightly grease Varoma dish and tray with oil, then set aside.

Place spinach and milk into mixing bowl, then blend 30 sec/speed 7. Using a fine-mesh sieve, strain spinach milk into a jug, then return to mixing bowl.

Add sugar, yeast, baking powder and oil, then mix 30 sec/37°C/speed 2.

Add flour and salt, then knead Dough /2 min. Place dough on a silicone bread mat or lightly floured work surface. Using a rolling pin, roll into a rectangle (approx. 30 x 20 cm). Starting from a long edge, roll up dough into a log shape, then cut into 12 equal portions.

Divide dough portions between greased Varoma dish and tray, placing them cut-side up. Cover with Varoma lid and leave in a warm place to prove until doubled in size (approx. 1 hour). Meanwhile, continue with the recipe.

Bao buns

Place spring onions/shallots, carrot and oil into mixing bowl, then chop 2 sec/speed 7 and cook 3 min/100°C/speed 1. Set aside in mixing bowl for 5 minutes to cool before continuing with the recipe.

Add all remaining patties ingredients and mix 10-15 sec//speed 4, with aid of spatula, until just combined.

Wearing food handling gloves or using clean, damp hands, divide mixture into 12 equal portions (approx. 80 g each, see Tips) and shape into patties. Place on a plate, cover and refrigerate for 30 minutes to firm up.

Patties

Place carrot, capsicum and spring onion/shallot into mixing bowl, then chop 2-3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cabbage, mayonnaise and Sriracha® sauce (optional), then combine 2 sec//speed 4. Place in an airtight container, sprinkle with black and white sesame seeds and refrigerate until needed.

Spicy coleslaw

Carefully place boiling water into mixing bowl. Place Varoma with bao buns into position and secure Varoma lid, then steam 10-15 min/Varoma/speed 1 or until buns are cooked through.

Meanwhile, heat a little oil in a large non-stick frying pan over medium-high heat. Working in batches, fry patties for 3 minutes on each side or until browned and cooked through. Drain on paper towel.

Cut warm bao buns in half, layer each base with a patty and coleslaw, then sandwich together with bun lids. Serve immediately. 

Assembly

Italian sausages

g sea salt

tsp mixed spice

nutmeg

¼ tsp ground cloves

cinnamon

⅛ tsp ground coriander

chilli flakes

g white wine

pork shoulder

sausage casings

Place a large bowl onto mixing bowl lid and weigh all ingredients, except garlic into it, then stir well to combine and set aside. 

Place garlic into mixing bowl and chop 3 sec/speed 7.

Working in batches, place 250-300 g of reserved spiced meat mixture into the mixing bowl and mince 20 sec/speed 8. Remove any gristle or sinew and discard, then repeat mincing 20 sec/speed 8 or until evenly minced (see Tips). Place in a large bowl, then repeat with remaining spiced meat mixture. Wearing gloves, massage or knead the meat for approx. 1-2 minutes to combine thoroughly.

Fill sausage maker with mince, thread sausage casings (see Tips) onto nozzle and fill. Cook sausages or store them in the fridge or freezer until needed (see Tips).

Fermented beetroot and apple salsa

g fresh chillies

parsley

apples

130 g raw beetroot

coriander seeds

cumin seeds

oregano

lime juice

½ tbsp salt

70 g filtered water

Place chillies, garlic and parsley into mixing bowl and chop 3 sec/speed 7.

Add apples and beetroot and chop 3 sec/speed 5.

Add all remaining ingredients and mix 5 sec//speed 3. Transfer into a sealable sterilised glass jar (approx. 1.5L). Press down lightly with a wooden pounder or meat hammer and add more water if necessary so that the salsa is just covered with water. The top of the salsa should be at least 2 cm below the top of the jar. Cover tightly with lid and store at room temperature for 3 days, then transfer into the refrigerator. Do not open jar during 3 days of fermentation (see Tips). Serve as an accompaniment to meat and vegetable dishes.

Apple and almond overnight oats (gut health)

120 g almonds

apple

100 g rolled oats

g chia seeds

tbsp maple syrup

150 g frozen mixed berries

Place 80 g of the almonds into mixing bowl and mill 8 sec/speed 8.

Add apple and grate 2 sec/speed 5.

Add oats, chia seeds, milk, maple syrup and salt and combine 5 sec//speed 3. Set mixing bowl aside for 10 minutes.

Divide mixture between serving glasses or jars. Cover and place in the fridge overnight.

Place remaining 40 g almonds into mixing bowl and chop 3 sec/speed 5. Place in a bowl and set aside.

Place frozen berries into mixing bowl and warm 2 min/100°C//speed 0.5. Serve overnight oats topped with warmed berries, reserved chopped almonds and a drizzle of maple syrup (optional).

Cauliflower macaroni cheese (Toddlers and beyond)

Parmesan cheese

60 g vintage cheddar cheese

150 g dried macaroni pasta

cauliflower

g butter

g plain flour

Place cheeses into mixing bowl and grate 6 sec/speed 5. Transfer into a bowl and set aside.

Place water into mixing bowl and heat 8 min/100°C/speed 2.

Add pasta into mixing bowl. Insert simmering basket and weigh cauliflower into it, then cook 10 min/100°C//speed 1 or until pasta and cauliflower are tender.

Carefully remove simmering basket with aid of spatula and set aside. Drain pasta, then transfer into a thermal serving bowl or other large bowl. Stir oil through pasta, then cover to keep warm. Dry mixing bowl.

Preheat oven to 220°C. Place butter and flour into mixing bowl and cook 5 min/90°C/speed 1.

Add milk and reserved grated cheeses, then cook 7 min/90°C/speed 3.

Add reserved cauliflower and blend 40 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add reserved pasta and combine 8 sec//speed 3. For older children and adults, add a pinch of sea salt (optional) and ground black pepper (optional).

Divide between 5 x 250 ml capacity ramekins. Place onto a baking tray and bake for 10 minutes (220°C) or until golden on top. Set aside to cool slightly, then garnish with shaved Parmesan (optional) just before serving.

Cauliflower chicken nuggets (10-12 months)

g Parmesan cheese

g quinoa flakes

400 g skinless, boneless chicken thighs

tamari

60 g gluten free plain flour

extra virgin olive oil

Place Parmesan into mixing bowl and grate 20 sec/speed 8.

Add quinoa flakes and chop 3 sec/speed 8. Transfer into a shallow bowl and set aside.

Place cauliflower and parsley (optional) into mixing bowl and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add chicken, tamari and tomato paste and blend 7 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Shape heaped tablespoons of mixture into nuggets (approx. 20 in total) and transfer onto a plate. Set aside (see Tips).

Place a shallow bowl onto mixing bowl lid and weigh flour into it. Combine egg and milk in a separate shallow bowl. Coat nuggets in flour, then egg mixture, then reserved quinoa crumb. Cover with plastic wrap and place into refrigerator until ready to fry.

Place a frying pan over medium-high heat and add oil. Working in batches, fry nuggets for about 6-8 minutes turning occasionally, until golden brown on all sides and cooked through. Serve topped with Parmesan shavings (see Tips).

Hot chocolate on a stick

dark chocolate (70% cocoa)

milk chocolate

g cocoa powder

marshmallows

Place dark chocolate, milk chocolate, cinnamon, nutmeg and cocoa powder into mixing bowl and mill 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula and melt 4 min/60°C/speed 1.

Scrape down sides of mixing bowl with spatula and melt for a further 1 min/60°C/speed 2, until completely melted and smooth. Fill moulds of choice with mixture (see Tips).

Place a paper straw, popsicle stick or small wooden spoon in the centre of each chocolate "lollipop". Top with mini marshmallows, then place into refrigerator until set (approx. 1 hour).

Carefully remove from moulds, then store in a sealable container in a cool, dry place or wrap up  to give as a gift (see Tips). To serve, place 1 "lollipop" into a cup of hot milk, stirring until melted and smooth.

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