time saving

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

black pepper

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).

Ready in a matter of minutes, this comforting pasta dish is perfect for those time-poor midweek meals.

Linguine with Sicilian pesto

blanched almonds

roma tomatoes

(80 milliliters) extra virgin olive oil

linguine

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5348771529001-5977442689001

Red pesto chicken salad

85 g semi sun-dried tomatoes

macadamia nuts

olive oil

Parmesan cheese

g roasted whole red pepper strips

basil

Kalamata olives

g Greek-style natural yoghurt

tsp balsamic vinegar

Dijon mustard

500 g baby red potatoes

chicken breast fillet

water

baby spinach

Place all pesto ingredients into mixing bowl and chop 20 sec/speed 5. Transfer into a bowl and set aside.

Red pesto

Place simmering basket onto mixing bowl lid and weigh potatoes into it, then set aside. Place Varoma dish into position and weigh chicken and 50 g of the reserved pesto into it, then stir chicken to coat with pesto. Set Varoma aside.

Place water into mixing bowl and insert simmering basket with potatoes. Place Varoma with chicken into position, secure Varoma lid and cook 10 min/Varoma/speed 2.

Remove Varoma lid and stir chicken with spatula to ensure even cooking. Secure Varoma lid and cook for a further 7-10 min/Varoma/speed 2 or until chicken and potatoes are cooked through. Remove Varoma and set aside. Remove simmering basket with aid of spatula and set aside. Discard cooking liquid.

Place a large bowl onto mixing bowl lid and weigh spinach and macadamia nuts into it. Add chicken, potatoes and remaining reserved pesto and toss to combine, then serve while warm (see Tips).

Salad

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.

Skinnymixers' Moroccan chicken with preserved lemon and olives

parsley

g smoked almonds

onion

g olive oil

tbsp smoked paprika

tsp turmeric

tsp coriander

tsp cumin

cinnamon

saffron

g lemon

Chicken stock powder

Medjool dates

chicken thigh fillets

green olives

couscous

Place parsley and smoked almonds into mixing bowl, then chop 2 sec/speed 5. Transfer to a small bowl and set aside.

Place garlic and onion into mixing bowl, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and cook 5 min/100°C/speed 1, without measuring cup.

Add all the spices and 1 teaspoon of the preserved lemon liquid, then cook 3 min/100°C/speed 1.

Add water, stock powder or paste, the preserved lemon and dates, then cook 10 min/100°C/speed 1.

Add chicken, stir to combine with spatula, then cook 10 min/100°C//speed  or until chicken is cooked, placing simmering basket instead of measuring cup onto mixing bowl lid.

Add olives and half of the parsley and nut mixture, then stir to combine with spatula. Stand for a few minutes to thicken. Place in a serving bowl then sprinkle Moroccan chicken and cooked couscous with parsley and nut mixture and serve.

Chocolate energy bars

460 g raw almonds

sunflower seeds

pumpkin seeds

140 g sultanas

g coconut flakes

g dried goji berries

apricots

figs

raw cacao butter

cacao powder

honey

vanilla extract

⅛ tsp fine sea salt

Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Place almonds into mixing bowl and chop 7 sec/speed 5. Transfer onto prepared baking tray.

Place a bowl onto mixing bowl lid and weigh sunflower and pumpkin seeds into it. Transfer seeds onto baking tray with almonds and bake for 15-20 minutes (150°C) or until golden. Allow mixture to cool on tray. Meanwhile, continue with recipe.

Place a large sealable container onto mixing bowl lid and weigh sultanas, coconut flakes and goji berries into it. Set container aside.

Place macadamias into mixing bowl and chop 7 sec/speed 4. Transfer into sealable container with fruit mixture.

Place apricots and figs into mixing bowl and chop 4 sec/speed 5. Transfer into sealable container with fruit and nut mixture.

Add cooled almonds and seeds to the container and stir to combine (see Tips).

Trail mix

Line a rectangular slice tin (20 x 30 cm) with baking paper.

Place cacao butter into mixing bowl and chop 20 sec/speed 8, then melt 5 min/37°C/speed 2.

Scrape down sides of mixing bowl with spatula and melt 6 min/37°C/speed 2.

Add cacao powder, honey, vanilla and salt and blend 1 min/speed 8.

Add 800 g of reserved trail mix and combine 10 sec//speed 2. Transfer into prepared tin and spread evenly. Press mixture down firmly. Place into freezer to set for 30 minutes or until firm, making sure tin is level so bar sets evenly.

Remove from freezer and cut into lengths (2 cm wide), then cut each bar into thirds (makes approx. 18 bars in total). Serve immediately or wrap bars in baking paper, place into a sealable container and store in freezer until ready to serve (see Tips).

Chocolate bars

Tuna nicoise salad (gut health)

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

sea salt

potatoes

eggs

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Cauliflower macaroni cheese (Toddlers and beyond)

60 g vintage cheddar cheese

150 g dried macaroni pasta

cauliflower

g butter

g plain flour

milk

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.

Chickpea shawarma salad bowl 

tbsp cumin

tbsp coriander

allspice

½ tsp ground ginger

½ tsp ground black pepper

- 2 pinch ground cayenne pepper

60 g extra virgin olive oil

400 g canned chickpeas

red onion

red capsicum

pita breads

g red cabbage

g red wine vinegar

sumac

yellow capsicum

g extra virgin olive oil

lemon juice

g baby leaf salad

cucumbers

pomegranate

mint

Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Place garlic, cumin, coriander, salt, turmeric, allspice, ginger, black pepper, cayenne pepper and oil into mixing bowl and mill 1 min/speed 10. Scrape down sides of mixing bowl with spatula.

Add chickpeas, onion and red capsicum and combine 30 sec//speed . Transfer onto one of the prepared trays. Place pita bread onto other baking tray, sprinkle with salt and drizzle with oil. Place both baking trays into oven and bake for 7 minutes (200°C). Remove pita bread and set aside. Turn chickpeas and bake for a further 10 minutes or until chickpeas are golden and crispy. Clean and dry mixing bowl.

Chickpeas and pita bread

Place a bowl onto mixing bowl lid and weigh cabbage and vinegar into it. Set aside to pickle slightly.

Place onion and sumac into mixing bowl and mix 20 sec//speed 3.

Add yellow capsicum, oil, lemon juice and salt and mix 10 sec//speed 2. Transfer into the bowl with pickled cabbage and carefully stir to combine.

Divide mixed salad, cucumber, pomegranate arils, reserved cabbage salad, roasted chickpeas and pitas between serving bowls. Garnish with mint and parsley to serve.

Hot chocolate on a stick

dark chocolate (70% cocoa)

milk chocolate

nutmeg

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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