Thermomix Red Thai Prawn Risotto

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I’ve tried and tried, but I just can’t make this risotto look appealing. It’s frustrating because it’s actually one of the nicest things I’ve eaten in a long time. There’s something so wintery and warming about it without it being terribly bad for you or yawningly bland.

I originally found the recipe in the 4Blades magazine. I was in need of some more Thermomix recipes and after doing a quick Google search for ‘Thermomix recipes’ I stumbled across the 4Blades magazine. It’s a magazine that’s contributed to by various different Thermomix recipe bloggers and they release an issue every month. Needing to further justify my unnecessary expensive purchase, I subscribed to the magazine for £2.99 a month. So far I’ve had two or three recipes out of each one I’ve received – definitely worth the investment.

I haven’t really changed the original recipe very much because it was bloody delicious to begin with. I’ll try and link to it if I can find it online.

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Ingredients

  • 1 onion, peeled and quartered
  • 1 bunch of spring onions
  • 1 tablespoon of garlic paste
  • 1 red chilli
  • Bunch of fresh coriander
  • Bunch of fresh parsley
  • 1 tablespoon of red curry paste
  • 20g of olive oil
  • 100g carrot cut up into large pieces
  • 1 red pepped quartered
  • 400g of coconut milk
  • 400g boiling water
  • 1 vegetable stock cube
  • 300g risotto rice
  • 500g raw king prawns

 

Method

  1. Put the onion, spring onions, garlic paste, red chilli, coriander, parsley and oil into the bowl and chop 5 sec/speed 5. Scrape down the sides when it’s finished.
  2. Add the curry paste and cook for 5 mins/Varoma/speed 1/MC off.
  3. Add the red pepper and carrot. Chop for 3 sec/speed 8. Scrape down the sides of the bowl.
  4. Add 100g of the coconut milk. Cook 2 mins/100°c/speed 1/reverse.
  5. Add the remaining coconut milk, risotto rice, water, stock cube, salt and pepper to taste. Mix together 2 sec/speed 3/reverse.
  6. Cook for 16 mins/100°c/speed 1/reverse/MC off. Put the simmering basket on the top to prevent the mixture from splattering.
  7. Add the prawns and use a spatula to mix together. Cook for 2 mins/100°c/speed 1/reverse.
  8. Let it sit for a couple of minutes before serving. It’ll be hotter than the sun!

 

I really do promise you that this taste 100% better than it looks. The above method is for the Thermomix but I’m sure it’ll be easily adaptable to do it on the hob. You’d just have to chop everything by hand and stir it every now and again when it’s cooking.

If you try it let me know.

Happy healthy cooking.

Around the Corner Fitness.

 

 

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Pesto Chorizo Pasta

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This dish started as a ‘what can we have for tea that will only take 10 minutes’ mad rush, but actually it was bloody delicious. At the time of the panic Mr Rose and I were in London and needed something for tea when we got back to York. We ducked into Wholefoods for a meander round and picked up some delicious ingredients to cook with when we got home. I could have spent hours in there just looking around and buying really expensive foods that I don’t really need.

In my opinion there’s little better than homemade pesto for tea. It fills the house with such a lovely smell and it tastes way better than the jarred variety. I made mine in the Thermomix (see I am using it) but it could be easily made in a food processor too. Mr Rose protested a few times that making pesto was too much effort and we’d be too tired. I pretended it was a great slog and I was such a hard working wife, but it literally only took me 30 seconds to make it!


Ingredients for pesto (makes about 4 servings)

  • 80g parmesan cheese but up into small squares
  • 60g pine nuts
  • 80g fresh basil
  • 120g extra virgin olive oil
  • 1 garlic clove
  • 1/2 teaspoon of sea salt

Thermomix method for pesto

  1. Put the parmesan cheese in the mixing bowl and grate 10sec/speed 10.
  2. Add pine nute, basil, olive oil, garlic clove and salt. Chop 20 sec/speed 7.

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Ingredients for dish

  • 1 chorizo sausage
  • Handful of spinach
  • 1 red onion – chopped
  • Fresh pesto (see above)
  • 150g pasta (I chose spelt after a recommendation from Lily Pebbles and it was delicious)


Method for dish

  1. Put the spelt pasta on to boil and cook according to packet instructions. Mine took 7 minutes.
  2. Fry the red onion in a little bit of coconut oil.
  3. Add the chorizo sausage and stir until the onion is coated in the chorizo juices.
  4. Add 2 tablespoons of the fresh pesto and stir to combine.
  5. Once cooked, add the paste and stir to combine.
  6. Add a handful of spinach. Wait for it to wilt a little.
  7. Serve with a grating of parmesan on top.

 

For a quick ‘I can’t be bothered’ tea it was lovely and I think we were both secretly a bit proud that we didn’t just whack a pizza in the oven!

If you try it let me know.

Happy healthy cooking and a Happy New Year.

Around the Corner Fitness.

The No Sugar Cookie

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Unfortunately baby Rose has inherited his sweet tooth from his mother. There’s nothing he loves more than something he shouldn’t be having; the cry of ‘mallow’ can often be heard at 7am. Of course we don’t give him marshmallows for breakfast, but I have been a tad concerned recently that we’re giving him a little too much sugar. In a bid to combat the constant cry for chocolate buttons, I stumbled across these ‘no sugar’ cookies. Technically they do have sugar in them, it’s just that this sugar is honey – which although doesn’t make them completely healthy, is one step towards being better for him.

The recipe is a Thermomix one, but it’s easily adapted for those without the most wizards amazing gadget ever! The original recipe can be found here. Teeny teddies are apparently all the rage in Australia. I can see why: they’re gorgeous!

 

Ingredients

60g of butter cut into cubes
140g honey
1/2 teaspoon of vanilla bean paste
170g plain flour
65g self raising flour
1/2 teaspoon of bicarbonate of soda

Method

  1. Put the butter, honey and vanilla bean paste into a saucepan over a medium heat. Stir until melted.
  2. Remove the saucepan from the heat and add all the other ingredients. It is quite a wet and sticky dough.
  3. Place dough on a silicone mat to cool slightly.
  4. Once dough is cooled slightly but still warm and pliable, roll out into a rectangle about 2mm in thickness.
  5. Using a small teddy cutter cut the shapes out of the dough (do not underestimate how much time this takes. My arms were killing me by the end!)
  6. Place on a tray and bake for 4 minutes (or until golden brown) in a 180°c oven.

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The original recipe says that they can be stored in an airtight container for up to 2 weeks. So far mine have lasted 4 days and they have already lost their snap. I’m going to put the rest in the freezer and bring them out as and when. Considering I made 270 of them it’ll take even the sweetest of tooth a long time to munch through them. Baby Rose is having a good go though!

If you try it, let me know.

Happy healthy baking

Around the Corner Fitness.

Book Review – ‘What I Eat in a Day’ by Niomi Smart

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In a bid to spice things up in the kitchen (recipe variety wise) I’ve found myself buying a few new cookbooks of late. One of which has been ‘Eat Smart’ by Niomi Smart the clean eating, almost-vegan YouTube sensation. I follow Niomi on YouTube and, although not vegan myself, I found myself trying out a couple of the recipes she’s suggested in her videos; her hummus has been a staple in my lunchbox for a good few months now. When she mentioned that she was releasing a cookbook, her video hadn’t finished before I was pre-ordering a copy.

I’ve made a few things from the book now and mostly they’ve gone down very well. In addition to the ones below, the Mexican Chilli Bowl on page 99 deserves a special mention. It’s absolutely delicious with a dollop of sour cream and a few cheeky nachos!


Mauritian Masala with Coconut and Coriander Rice (p.106)

The first time I made this curry I had to strip down to my bra to eat it. Sweat was coming out of all orifices; I followed the recipe to the letter and it was way too hot for a northern girl like me. The second time I made it I was wary and so underdid the spices. By the third time I think I just about got it right. Of course, I’m much lazier than Niomi and opted for garlic paste and ginger paste rather than crushing/grating my own.

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Ingredients

  • 200g brown rice
  • 1 teaspoon of coconut oil
  • 1 onion (chopped)
  • 2 teaspoons of garlic paste
  • 2 teaspoons of ginger paste
  • 1 tablespoon of mild curry powder
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 200g of butternut squash (sweet potato works equally well)
  • 1 tablespoon of fresh thyme leaves
  • 1 small courgette (cut up into pieces)
  • 1 red pepper (cut up into pieces)
  • 2 tablespoons of fresh coriander
  • 2 tablespoons of desiccated coconut

 

Method

  1. Cook rice according to packet instructions.
  2. Heat the coconut oil in a frying pan and add the onion. Let it cook for approx. 5 minutes.
  3. Add the garlic and ginger and stir. Add the spices and stir to coat the onion.
  4. Add the squash and thyme leaves with 1/2 cup of water. Season with salt and pepper and cook for a few minutes.
  5. Add the courgette and pepper with 1 cup of water. Simmer for approx. 20 minutes depending on how thin/thick you want your sauce to be. Cook until squash is tender.
  6. Once the rice is cooked, drain it and mix in the chopped coriander and coconut.
  7. Serve the curry with a sprinkling of fresh coriander on top (if you’re a bit poncy like me!)

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I’ve found myself having this rice with everything – it’s delicious!
Having got to grips with some of the savoury recipes in the book I headed over to the back to sample the sweet treats. My favourite one so far is the Blueberry & Coconut Flapjack (so much so that the recipe book now opens itself to that page).

Blueberry & Coconut Flapjack (p.220).

I took these into work for a review and they were gone before lunchtime. One of my colleagues even asked for the recipe.

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Ingredients

  • 3 ripe bananas
  • 300g rolled oats
  • 90g desiccated coconut
  • 150g blueberries
  • 90ml of coconut oil
  • 50g coconut sugar

Method

  1. Preheat oven to 180°c. Line a 20cm square baking tin with greaseproof paper.
  2. Mash the bananas with the back of a fork until smooth and set aside.
  3. Mix the oats and coconut in a large bowl and add the blueberries.
  4. Melt the coconut oil in a pan over a low heat, add the coconut sugar and stir until the sugar has dissolved. Stir in the mashed bananas.
  5. Add the wet ingredients to the dry ingredients and stir to combine.
  6. Put the mixture in the baking tin and press down.
  7. Bake in the oven for approx. 30 minutes until golden.
  8. Slice into 12 squares whilst it’s still warm.

 

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Overall I think Niomi’s book was a good investment for me. I bought it from Amazon on pre-order and it cost me £12. I do think that was a tad expensive seeing as I could get it cheaper now in the supermarket, but I have enjoyed the recipes and it’s one that I’ll keep on my bookshelf for a long time.

If you try any of the recipes please let me know.

Have a happy and healthy week.

Around the Corner Fitness.

Sweet Potato and Chickpea Coconut Curry

After being stuck in a rut for a while I’ve been making good on my promise to try a few new recipes and branch out a little. I’ve tried a few from the recipe books recently (coming soon), but my favourite of the new ones has to be a sweet potato and chickpea coconut curry. I know I’ve been searching for recipes recently because this one popped up on my Pinterest feed – I didn’t even need to search for it, it just jumped into my lap!

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The original recipe can be found here, a very interesting vegan based website focusing on health and wellbeing through food. As per usual I’ve tweaked and messed with it a little (the original website had parsley?!).

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Serves two

Ingredients:
1 onion
1 teaspoon of coconut oil
1 teaspoon of garlic paste
1/2 teaspoon of turmeric
1/2 teaspoon of cinnamon
1/2 teaspoon of cumin
1/2 teaspoon of coriander leaf
1 teaspoon of ginger paste
1 red chilli
400g of chopped tomatoes
400g can of chickpeas (drained and rinsed)
1 sweet potatoes (chopped into small chunks)
400g of coconut milk
1 bunch of fresh coriander
180g of brown rice
Method

  1. Melt the coconut oil in a large pan and add the onion. Cook for several minutes until softened and then add the garlic, turmeric, cinnamon, cumin, coriander leaf, ginger paste and chilli. Stir and allow to mingle together for 2-3 minutes.
  2. Add the chopped tomatoes, chickpeas, sweet potato and coconut milk to the pan. Bring it to the boil and then reduce to a simmer. It will take approximately 30 minutes to thicken and reduce down.
  3. Whilst the curry is cooking, cook the rice according to the packet instructions.
  4. When the curry has reduced to your taste, add the chopped coriander.
  5. Serve.

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At first tasting, it appears a little bland, but once you’ve had a few spoonfuls it’s delicious. The sweet potato really soaks up all the flavours and spices. Next time I’m going to add a sprinkle more cumin but that’s only because I bloody love it! I can feel it creeping into our weekly rota as I type.

If you try it let me know.

Happy healthy cooking.

Around the Corner Fitness.

I had a disaster!

So I thought I could adapt one of my favourite recipes for the Thermomix. I thought I could manage to do this by myself, just sort of making it up as I went along. I could not. By the end of the evening our dinner looked like someone had vomited it back up and I was sent out to go get us fish & chips – a double disaster because it knocked the diet out of whack and cost me £12. When did fish & chips become so expensive?!

 

In a bit of an ‘oh I haven’t used the Thermomix much and I’ve paid so much money for it’ panic, I decided to have a go at the one pot spicy pasta dish but adapt the instructions so it would be suitable. It started off well; it managed to cook the onions and the chicken.

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The problem came when I had to add all the other ingredients in, particularly the pasta. I put the blades on the reverse setting but it still seemed to mush everything together.  We ended up with chicken soup rather than a solid dinner!

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It smelt really nice at least; our entire house smelt of roast dinner (I still have no idea why). Don’t get my wrong, I enjoyed the fish & chips very much, but it was a little frustrating.

I think the baking side of the Thermomix is a lot easier than the cooking side. Back to the drawing (and Pinterest) boards to gather some, more suitable, ideas.

Happy healthy cooking.

Around the Corner Fitness.

First Attempt at Pitta Bread

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I had a tiny slither of time yesterday so decided to make pitta bread. It was a poor decision; lots of rushing around was done and a trip to B&Q to get storage boxes was needed whilst the dough was proving. Perhaps choosing to make a bread that I hadn’t made before on a time poor day was a tad ambitious! Nevertheless, they turned out really well and have been super tasty for lunches with a dollop of hummus.

Ironically I sold my bread maker yesterday. I hadn’t used it since we moved (2 years ago now) and there’s no need for a bread maker in the Rose residence anymore since the wonder gadget Thermomix kneeds dough.

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This recipe is taken from the Basic Cookbook that comes with the Thermomix. Mine’s all crinkled and wrinkled since I left it out in the recent downpour. I was browsing the recipes whilst baby Rose was playing on the slide and completely forgot about it. It’s been in the airing cupboard ever since.

Ingredients
1 tsp dried yeast
270g water
1tsp sugar
1 tsp olive oil
500g bread flour
1 tsp salt

Method

  1. Put the yeast, water and sugar into the mixing bowl and warm 30sec/37°c/speed 2
  2. Add olive oil, bread flour and salt and kneed for 3 min/dough mode
  3. Transfer dough into a bowl, cover with cling film and prove for 1 hour or until doubled in size.
  4. Preheat oven to 250°c and put the baking trays in the oven.
  5. Divide dough into 8 pieces, form each into a ball and allow to rest for 15 minutes. With a rolling pin roll each piece into a flat circle (15cm diameter) and allow to rest for a further 15 minutes.
  6. Place 2-4 of the dough circles on the hot baking tray and bake for approximately 4 minutes (or until golden brown).
  7. Take the hot pittas out of the oven when ready, place on a clean surface and cover with a clean tea-towel. This will help them keep puffed up.

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Excuse my poorly shaped circles. I’d like to say I did it on purpose to make them look more rustic and ‘homemade’; in reality it’s because I’m a little bit shit!

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Now, I’m no bread expert but I was fairly chuffed with these. To say my only bread making before this had been a white loaf, I’m chuffed. I remember going round to my boss’ house a few summers ago and she had made her own pitta breads and hummus from scratch. In utter amazement I asked her, “Why the bloody hell would you do that when you could just go to co-op?” After having one of these tasty delights (and being a bit more clean eating educated) I now completely understand why!

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My pittas even had a pocket!

I think next time I’ll have a go at replacing the white bread flour with wholemeal and perhaps have a go at tweaking the amount of sugar. Nevertheless a successful first attempt and one I’ll repeat again.

Happy healthy baking.

Around the Corner Fitness.

 

The Thermomix Has Arrived!

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The Thermomix arrived on Monday; I’m so excited to start playing with it. Having only had it for 2 days, I haven’t done much with it so far but the bits I have done I’ve loved.

When the demonstrator lady came round we made soup, bread rolls, frozen fruit sorbet and a broccoli and cauliflower gratin (that was really grim and I ended up throwing away). Each item took hardly any time at all to make and I was a bit wowed by how easy it seemed to make everything. Since un-packing it on Monday I’ve had another stab at the frozen fruit sorbet (this time with raspberries and lime in a nod to cocktail style ice-cream) and yesterday baby Rose and I made some marshmallow rice-crispie squares in it. I still can’t get my head around how quick everything was and we hardly made any washing up.

I’m going to be experimenting over the coming weeks and if I have any roaring successes I’ll post them on here. I’m looking forward to experimenting (playing with it really does feel like I’m in a science lab).
Happy healthy cooking.

Around the Corner Fitness.

Minimalist Baker’s Rhubarb and Strawberry Crumble Bars

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This was one that was doing the rounds on Twitter a while back and Anna from Vivannadoesmakeup on YouTube was tweeting about it. After seeing the GORGEOUS picture she posted I couldn’t resist trying these out.

After reading the copywrite notice on the Minimalist Baker’s website I daren’t post the recipe, but I highly recommend you go and check them out here. They’re gluten free too!

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Happy healthy cooking.

Around the Corner Fitness.

Chickpea Bolognese

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A new discovery from eating healthily has been chickpeas. I’ve gone from not knowing what they are and treating them warily to absolutely loving them. I now buy at least 3 cans in the weekly shop. I’ve seen various different chickpea bolognese recipes online, but have adapted them and squashed them together into this one. The original recipe said to have the bolognese with spiralled carrots and although I did buy them in the weekly shop I really couldn’t be bothered to stand in the kitchen for ages and prepare them. Next time I think I’ll buy some pre-prepared ones (which I know aren’t quite as healthy but for the time I save I really don’t care!) So this recipe calls for brown spaghetti. It was just as delicious!

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Ingredients
Chickpeas
400g can of chickpeas, drained, rinsed and patted dry
1 tbsp of olive oil
1 tbsp of died oregano
2 tsp of garlic granules
3 tbsp of breadcrumbs
1 tbsp of parmesan cheese
Pinch of salt

Sauce
1 tsp of olive oil
400g can of chopped tomatoes (you want good quality ones for this)
2 tsp of garlic paste
1/4 cup of finely grated carrot
1 tbsp dried oregano
1 tbsp of parmesan cheese
1/2 teaspoon of sugar (if required)

150g brown spaghetti


Method

  1. Heat oven to 200°c
  2. Add the rinsed and dried chickpeas to a bowl and add the olive oil, oregano,salt, garlic powder, breadcrumbs and parmesan cheese. Stir to combine and place on a baking sheet (lined with parchment otherwise the cheese and breadcrumbs will fall through the holes!) Bake for 20 minutes or until golden brown.
  3. To make the sauce, heat the olive oil in a frying pan and add the garlic and carrots. Stir frequently and cook for a couple of minutes.
  4. Add the tomato sauce, oregano and parmesan cheese and stir to combine. Simmer on low until the sauce thickens. Once thickened, you can add 1/2 teaspoon of sugar to sweeten the sauce if required
  5. Cook the pasta according to the packet instructions.
  6. To serve top the spaghetti with the tomato sauce and serve the chickpeas on top. I find a sprinkling of parmesan at the end doesn’t go a miss either – I’ve normally grated too much in preparation.

 

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This one doesn’t take long at all so it’s ideal for a weeknight tea. The portion sizes serve two perfectly.

If you try it, let me know.

Happy healthy cooking.

Around the Corner Fitness